This recipe from Nigella Lawson is one of my favourite chocolate cakes, gluten free or not. It is dense and full of chocolate but also incredibly moist. As per usual I backed off a bit on the sugar from the original recipe, and also added our chocolate.
Yields: 8-12 slices
- 50 grams or 6 TBSP good-quality cocoa powder (sifted)
- 125 millilitres or 1/2 cup boiling water
- 2 teaspoons vanilla extract
- 150 grams or 1 1/2 cups almond flour - ours is delicious here.
- ½ teaspoon baking soda
- 1 pinch of salt
- 170 grams or 3/4 cup sugar
- 3 large eggs
- 150 millilitres or 2/3 cup regular olive oil (plus more for greasing)
- 75 grams or 3/4 cup chocolate chips
- Preheat your oven to 170°C/325ºF. Grease a 22 or 23 cm/ 9inch springform tin with a little oil and line the base with baking parchment.
- Measure and sift the unsweetened cocoa into a bowl or jug and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little.
- In another smallish bowl, combine the almond flour with the baking soda and pinch of salt.
- Put the sugar, olive oil and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about 3 minutes until you have a pale-primrose, aerated and thickened cream.
- Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in you can slowly tip in the almond flour mixture.
- Scrape down, and stir a little with a spatula, add the chocolate pieces and then pour the liquid batter into the prepared tin. Bake for 40-45 minutes or until the sides are set and the very centre, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.
- Let it cool for 10 minutes on a wire rack, still in its tin, and then ease the sides of the cake with a small metal spatula and spring it out of the tin. Leave to cool completely or eat while still warm with some ice cream.
Can be made ahead - store in an airtight container in a cool place for 2-3 days or freeze for up to 3 months, wrapped in a double layer of clingfilm, followed by a layer of foil. Unwrap and defrost at room temperature for about 3 hours.