Gluten-Free Chocolate Tea Cake
Serves: 5
Vicente Kshlerin
1 January 1970
Based on User reviews:
64
Spice
58
Sweetness
48
Sourness
45
mins
Prep time (avg)
3.7
Difficulty
Ingredients:
1 cup
Unsweetened Cocoa Powder1 cup
Olive Oil1 tsp
Kosher Salt4 large
Egg (separated)1 tsp
Cream Of Tartar1 tbsp
Raw SugarDirections:
1
Preheat oven to 325°F
2
Lightly coat a 8 1/2 x 4 1/2" loaf pan with nonstick spray
3
Pulse cocoa powder and 1 cup almonds in a food processor until very finely ground, about 1 minute
4
Microwave chocolate and 1/4 cup water in a microwave-safe bowl in 15-second intervals (or heat in a heatproof bowl set over a saucepan of simmering water), stirring occasionally, until melted
5
Whisk in oil and salt, then almond mixture and half of granulated sugar, then egg yolks
6
Using an electric mixer on high speed, beat egg whites and cream of tartar until frothy
7
With motor running, gradually add remaining granulated sugar; beat egg whites to firm peaks
8
Gently fold egg whites into chocolate mixture in 2 additions, folding just until incorporated each time
9
Scrape batter into prepared pan; top with chopped almonds and raw sugar
10
Bake cake until top is firm when gently pressed and a toothpick inserted into the center comes out with a few moist crumbs attached, 50–60 minutes
11
Transfer to a wire rack and let cake cool in pan 15 minutes
12
Turn out onto rack and let cool completely
13
Preheat oven to 325°F
14
Lightly coat a 8 1/2 x 4 1/2" loaf pan with nonstick spray
15
Pulse cocoa powder and 1 cup almonds in a food processor until very finely ground, about 1 minute
16
Microwave chocolate and 1/4 cup water in a microwave-safe bowl in 15-second intervals (or heat in a heatproof bowl set over a saucepan of simmering water), stirring occasionally, until melted
17
Whisk in oil and salt, then almond mixture and half of granulated sugar, then egg yolks
18
Using an electric mixer on high speed, beat egg whites and cream of tartar until frothy
19
With motor running, gradually add remaining granulated sugar; beat egg whites to firm peaks
20
Gently fold egg whites into chocolate mixture in 2 additions, folding just until incorporated each time
21
Scrape batter into prepared pan; top with chopped almonds and raw sugar
22
Bake cake until top is firm when gently pressed and a toothpick inserted into the center comes out with a few moist crumbs attached, 50–60 minutes
23
Transfer to a wire rack and let cake cool in pan 15 minutes
24
Turn out onto rack and let cool completely
25
Do ahead Cake can be baked 4 days ahead
26
Store tightly wrapped at room temperature
27
Cake can be baked 4 days ahead
28
Store tightly wrapped at room temperature