The gluten-free chocolate cake we're going to make in this recipe is very simple and suitable for both celiac sufferers and those who aren't and simply want to enjoy a delicious chocolate cake, since, as you'll see below, it's made with ingredients that are very common in any pantry .
The most special aspect of this tart is its irresistible moist interior , achieved with a relatively short baking time, as well as the unique aroma imparted by the Grand Marnier liqueur and orange zest, which elevate this delicious tart to a true delicacy.
If you don't have this liqueur at home, you can use another of your choice, such as Amaretto or Cointreau, or simply omit the alcohol from the recipe if you prefer. In that case, however, we recommend adding a teaspoon of vanilla extract.
Remember that to achieve a gluten-free and celiac-friendly recipe, it is necessary to check the labels of all ingredients and, whenever possible, opt for those certified with seals such as the Crossed Grain trademark for greater safety.
Using the quantities indicated in this recipe and a 20 cm diameter cake tin, you will obtain a gluten-free cake that serves 12 small portions or 8 regular portions. You can also double the quantities and use a 30 cm diameter tin, extending the baking time slightly. As a guide, the cake is ready when the edges are cooked but the center is still slightly firm.
In this recipe, we've opted for the basic cake , although you can serve it with and decorate it as you like. We love serving it with whipped cream, especially for birthdays or other special occasions, but it's also delicious on its own and perfect for breakfast or afternoon tea.
Recipe Information
- Preparation time : 15 minutes
- Cooking time : 25 minutes
- Total time : 40 minutes (plus cooling time)
- Servings : 12
- Category : Pastry
- Type of cuisine : Spanish
- Calories per serving (kcal) : 342
Ingredients for gluten-free chocolate cake
- 120g of dark chocolate
- 140g of butter
- Optional: 30 ml of Grand Marnier liqueur (or Cointreau, Amaretto or another liqueur of your choice)
- Optional: 1 teaspoon of vanilla extract (if not adding liquor)
- The zest of 1 orange
- 3 medium eggs at room temperature
- 120 g of sugar
- 65 g of cornstarch
Necessary utensils
- Round mold, 20 cm in diameter
How to make the gluten-free chocolate cake
First, preheat the oven to 180°C (350°F). Melt 120g of dark chocolate with 140g of butter in the microwave or over a double boiler, and mix well. Now add 30ml of Grand Marnier, Cointreau, Amaretto, or another liqueur of your choice. Alternatively, if you prefer to avoid alcohol, add 1 teaspoon of vanilla extract. Stir in the zest of 1 orange, mix well, and set aside.
We separate the whites and yolks of 3 medium eggs. We whip the egg whites to stiff peaks and set them aside.
In another bowl, beat the egg yolks with 120g of sugar for 3 minutes, until the mixture turns whitish.
Now we're going to add the chocolate mixture we prepared in the first step to the bowl with the egg yolks.
We add 65g of cornstarch to this mixture and integrate it with the help of a kitchen spatula.
Add the whipped egg whites to the mixture, using folding motions to avoid losing volume.
We arrange the chocolate cake mixture in a silicone mold or a metal mold lined with baking paper.
We bake the gluten-free chocolate cake for 25 minutes at 180ºC. After this time, we remove the pan from the oven and let it rest for 10 minutes on a wire rack.
After this first rest inside the mold, we unmold the chocolate cake and let it cool completely on the wire rack.
Once it's cold, we can cut it into portions and serve this delicious gluten-free chocolate cake.
Easy-to-prepare summary
- We melt the chocolate with the butter and add the liqueur and orange zest.
- We separate the egg whites from the yolks and whip the egg whites to stiff peaks.
- Beat the egg yolks with the sugar
- We mix these with chocolate
- We add the cornstarch
- Add the whipped egg whites, taking care not to lose the volume of the mixture.
- We pour the batter into the mold
- We bake the gluten-free chocolate cake at 180ºC for 25 minutes
- We unmold it and let it cool
- We serve the gluten-free chocolate cake once it's cold
More Delicious Recipes
Gluten free Empanada Dough Recipe 🍕 Fluffy Apple Cake Recipe 🍔 Langos Hungarian Fried Bread Recipe 🌭 Gluten Free French Brioche Recipe 🍟 Madeira British Sponge Cake Recipe 🌮 Chocolate Argentinian Cookies Alfajores Recipe 🌯 Barmbrack Irish Sweet Bread Recipe 🥙 Gluten free Cookies Recipe 🥗 Homemade cream Maruxas Galician Biscuit Recipe 🍝 Japanese Dumplings Gyoza Dough Recipe
American Gluten Free Cookies Recipe 🍜 Gluten Free King Cake Recipe 🍲 Gluten Free Chocolate Cake Recipe 🍛 Extremadura Style Chard Recipe 🍣 Keto Sliced Sandwich Bread Recipe 🍱 Gluten Free Waffles Recipe 🍤 Low Carb Keto Pizza Recipe 🍗 Gluten Free Bread Rolls Recipe 🍖 Flourless Gluten Free Bread Buns Recipe 🥓 Protein Ice Cream Recipe 🥞 Chia Pudding Dessert with Seeds Recipe
Fluffy Cloud Bread Pan Nube Recipe 🧇 Quinoa Bread Recipe 🍞 Schiacciata Tuscan Focaccia Flat Bread Recipe 🥐 Shokupan Japanese Milk Bread Recipe 🥨 Potato Sandwich Bread Recipe 🧀 Homemade Breadsticks Recipe 🍳 Stollen German Dried Fruits Cake Recipe 🥚 French Gingerbread Spiced Cake Recipe 🍰 Gluten Free Pancakes Recipe
