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Chocolate and Hazelnut Cake

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Can’t imagine making a cake without flour? Ground nuts are the perfect substitute in this scrumptious gluten-free chocolate extravaganza

Chocolate and Hazelnut Cake

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Prep Time 40 mins
Cook Time 1 hr
Total Time 1 hr 40 mins
Servings 10

Ingredients
  

  • 300 g 10½ oz plain chocolate, broken into small pieces
  • 200 g 7oz whole blanched hazelnuts
  • 150 g 5oz unsalted butter, softened
  • 150 g 5oz caster sugar
  • 4 medium eggs separated
  • 3 tbsp crème fraîche
  • Cocoa powder for dusting
  • Chocolate curls for decorating

Instructions
 

  • Melt the chocolate in a bowl over a pan of simmering water. Set aside to cool. Whizz the nuts in a processor until they look like coarse breadcrumbs. Set aside.
  • Beat the butter and sugar until creamy. Add the egg yolks, one at a time, beating as you go. Stir in the melted chocolate, crème fraîche and nuts.
  • Whisk the egg whites until quite firm. Fold into the cake mixture. Tip the mixture into a 20cm (8in) square loose-based tin lined with greaseproof paper and bake at 180°C (350°F, gas mark 4) for 40 mins.
  • Remove the cake from the oven and allow to cool in the tin on a wire rack. Remove from the tin, dust with cocoa powder and decorate with chocolate curls.

Notes

Remember this is a very rich recipe: a little goes a long way!

Gluten-Free Chocolate Brownies

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These gluten-free chocolate brownies are squidgy, fudgy cubes of joy. The simple batter is hugely versatile, so you can try adding your favourite nuts, dried fruits or sweets to create new flavour combinations. Extra chocolate chunk are optional but come highly recommended!

Gluten-Free Chocolate Brownies

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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 24

Ingredients
  

  • 200 g bar plain chocolate
  • 250 g butter
  • 4 medium eggs
  • Few drops of vanilla extract
  • 300 g caster sugar
  • 125 g gluten-free plain flour eg, Doves Farm
  • Icing sugar for dusting

You will need

  • 28 x18cm 11x7in oblong tin, lined with baking parchment

Instructions
 

  • Set the oven to 190°C/375°F/Gas Mark 5.
  • Melt the chocolate and butter, either in a bowl in a microwave oven or over a pan of hot water. Lightly beat in the eggs and vanilla extract. Add the sugar and flour to the bowl and stir to combine all of the ingredients. Spoon the mixture into the lined cake tin and level the surface.
  • Bake in the centre of the oven to 40-45 mins, until just set to the touch in the centre. Remove from the oven and leave to cool in the tin for 5-10 mins. Transfer to a wire rack and leave to cool completely.
  • Dust brownie with icing sugar. Cut into 24 squares to serve.

Notes

Try swapping the plain chocolate for milk or white chocolate for a new twist!

Gluten-Free Chocolate Cake

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Gluten-free chocolate cake is the perfect indulgence for someone who is gluten intolerant. It means you won’t have to miss out on enjoying your favourite cake any longer. Go on indulge yourself! Try this delicious gluten-free chocolate cake made with dark chocolate, vanilla and natural yogurt and served with fresh raspberries and a light dusting of icing sugar for an after-dinner dessert or with a cup of afternoon tea.

Gluten-Free Chocolate Cake

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Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Servings 8

Ingredients
  

  • 125 g 4oz plain chocolate, broken up
  • 125 g 4oz butter, at room temperature
  • 100 g 3½oz light muscovado sugar
  • 100 g 3½oz golden caster sugar
  • 2 medium eggs lightly beaten
  • 100 ml 3½fl oz natural yogurt
  • 1 teaspoon vanilla essence
  • 200 g 7oz stoneground brown rice flour
  • 1½ level tsps gluten-free baking powder
  • 1 level tsp bicarbonate of soda
  • 200 g 7oz raspberries
  • 1-2 tbsps icing sugar sieved
  • 20 cm 8in spring-form tin, greased and lined with baking parchment

Instructions
 

  • Set the oven to 180°C/Gas Mark 4.
  • Put the chocolate into a heatproof bowl and microwave on High for 2 mins. Stir to check the chocolate has melted. Microwave for 30 seconds longer if needed. (Alternatively, put chocolate in a bowl over a pan of simmering water, until it melts.)
  • Cream the butter and sugars together, until light and fluffy. Gradually whisk in the eggs, add the chocolate, then mix in the yogurt and vanilla essence.
  • Fold in the flour, baking powder and bicarbonate of soda until combined. Spoon the mixture into the tin. Bake for 45 mins, then turn off the heat and leave the cake in the oven for 45 mins, to cool slowly.
  • Arrange raspberries on top of cake and dust with icing sugar. Cut into slices to serve.

Notes

The cake may sink if you take it out of the oven too soon – don't worry, it still tastes scrummy. Try filling it with fruit and serving as a pud