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desserts-baking

CHOCOLATE AND RASPBERRY DEVIL CAKE

Brilliant gluten free dessert.

60 8
CHOCOLATE AND RASPBERRY DEVIL CAKE | DonalSkehan.com, Brilliant gluten free dessert.

desserts-baking

CHOCOLATE AND RASPBERRY DEVIL CAKE

Brilliant gluten free dessert.

Sunday, July 8, 2018
US / METRIC

225g dark chocolate (70% cocoa solids), finely chopped

125g butter, diced

175g caster sugar

1 tsp vanilla extract

100g ground almonds

6 large eggs, separated

250g raspberries

Chocolate curls, to decorate

For the glaze

100g dark chocolate (70% cocoa solids), finely chopped

30g butter

50g icing sugar, sifted

75ml cream

8oz dark chocolate (70% cocoa solids), finely chopped

4.5oz butter, diced

6oz caster sugar

1 tsp vanilla extract

3.5oz ground almonds

6 large eggs, separated

8oz raspberries

Chocolate curls, to decorate

For the glaze

3.5oz dark chocolate (70% cocoa solids), finely chopped

1oz butter

1.5oz icing sugar, sifted

2.5 fl oz cream

Two 20cm spring-form cake tins with parchment paper

Large heatproof bowl

Small pot

Free-standing mixer or use a hand-held electric mixer

Wire racks

Heatproof bowl

60mins
Serves 8

A gluten-free chocolate cake I come back to time and time again, made even more irresistible with a topping of delicate, jewel-like raspberries.

Preheat the oven to 180°C (160°C fan) and grease and line two 20cm spring-form cake tins with parchment paper.
Melt the chocolate and butter together in a large heatproof bowl set over a pan of barely simmering water.
Remove the bowl from the heat and mix in the sugar, vanilla extract and ground almonds with a spatula. Stir through the egg yolks, one at a time, mixing after each addition, until you have a thick batter.
Put the egg whites in the bowl of a free-standing mixer (or use a hand-held electric mixer) and whisk the egg whites until stiff peaks form. Add the egg whites to the chocolate batter and fold through gently until just combined.
Divide the chocolate batter between the prepared cake tins and bake in the oven for about 20 minutes until firm but with a slight wobble in the centre. Remove the cakes from the oven and allow to sit on a wire rack to cool in the tin for a few minutes before removing from the tins to cool completely.
Meanwhile, make the glaze. Melt the chocolate and butter in a heatproof bowl set over a pan
of barely simmering water. When melted, remove from the heat and whisk in the icing sugar and cream, a little bit at a time. Allow to cool until the mixture becomes thick enough to leave a figure of eight on the surface.
Place one of the cakes on a cake stand and spread half the glaze across the surface. Arrange half the raspberries over the surface and then place the second cake layer
on top. Spread the remaining glaze across the top and decorate with the remaining raspberries. Finish with chocolate curls.
60mins
Serves 8

Ingredients
US / METRIC

225g dark chocolate (70% cocoa solids), finely chopped

125g butter, diced

175g caster sugar

1 tsp vanilla extract

100g ground almonds

6 large eggs, separated

250g raspberries

Chocolate curls, to decorate

For the glaze

100g dark chocolate (70% cocoa solids), finely chopped

30g butter

50g icing sugar, sifted

75ml cream

8oz dark chocolate (70% cocoa solids), finely chopped

4.5oz butter, diced

6oz caster sugar

1 tsp vanilla extract

3.5oz ground almonds

6 large eggs, separated

8oz raspberries

Chocolate curls, to decorate

For the glaze

3.5oz dark chocolate (70% cocoa solids), finely chopped

1oz butter

1.5oz icing sugar, sifted

2.5 fl oz cream

You'll Need

Two 20cm spring-form cake tins with parchment paper

Large heatproof bowl

Small pot

Free-standing mixer or use a hand-held electric mixer

Wire racks

Heatproof bowl

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