Just like Peppa Pig’s brother George, Jack’s favourite food is chocolate cake. I also have a friend who is wheat intolerant and I gently remind him about all the wonderful stuff he can’t eat, when actually I’m looking out for great recipes that happen to be gluten free. This is a traditional Italian chocolate cake, which happens to be gluten free. It is huge but a small slice will be just perfect, it will go round a lot of people and will keep well for a good few days.
You will need:
- 300g dark chocolate at least 70% cocoa
- 100g high quality milk chocolate
- 300g unsalted butter, plus more for lining the tin
- 10 eggs, separated
- 230g golden caster sugar
- 4 tablespoons cocoa powder
Preheat the oven to 180 degrees. Butter a 12″ round cake tin with tall sides, adding a circle of baking parchment to the base.
In a bowl over a saucepan of boiling water, melt the butter and chocolate. Transfer this to a large bowl and stand for 20 minutes to cool a little. While that’s cooling, whisk the egg whites until they form soft peaks. This will take a while!
Whisk in the egg yolks to the chocolate. After this, stir in the sugar and cocoa, mixing well. Then fold in the egg whites a third at a time, making sure you don’t over mix.
Pour this mixture into the cake tin and put in the oven for 25-30 minutes, taking out when it has risen and set slightly.
Take out the oven and put the whole tin on a cooling rack. Put a dinner plate of similar size to the tin, upside down on top of the cake and weight it down with a couple of soup or dessert bowls on top. Leave this in place for ten minutes while the cake is squashed.
Remove the plate and leave for a further 20 minutes to cool completely. It’s fantastic on its own or with a slice warmed in the microwave and served with some ice cream.
For more gluten free loveliness, check out my ginger biscuit recipe.