Gluten Free Chocolate Almond Fudge Cake

Gluten Free Chocolate Almond Fudge Cake

Sunday night I baked this Gluten Free Chocolate Almond Fudge Cake and it was yum! The cake has a delicious fudge centre and like the majority of recipes I share, it was super easy to make! I can’t take credit for this recipe though, as the original recipe came from a Coles magazine.

Sharing a new recipe each week often means I’m spending my spare time in the kitchen (which you all know I LOVE). A new recipe every week also means I have an abundance of sweets in the house, unless I gift the recipe to loved ones. But I don’t have any shame in sharing with you all that I regularly eat treats. As a Dietitian I’m all about a balanced diet, where “diet” means everyday eating. I eat plenty of fruit, wholegrains and vegetables and exercise regularly. But more importantly I eat what I feel like, when I feel like it and thoroughly enjoy it. I’ll only ever encourage avoiding certain foods if medically necessary.

If you ever have any questions for me or want to know more about my food choices send me an email at thenaughtydietitian@gmail.com. In the meantime I’ll keep baking.

Thanks for stopping by,
Amanda

Gluten Free Chocolate Almond Fudge Cake
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Gluten Free Chocolate Almond Fudge Cake
Servings: 16 people
Ingredients
  • 200 g dark chocolate, chopped
  • 200 g unsalted butter, chopped
  • ¼ cup cocoa powder
  • 80 ml water
  • 4 eggs, separated
  • cups (330g) brown sugar
  • 200 g almond meal
  • cocoa powder, to serve
Instructions
  1. Preheat oven to 180°C and line a 22cm square cake tin with baking paper. 

  2. Combine butter, chocolate, cocoa powder and water in a medium size saucepan over medium heat. Cook, stirring until butter is melted and the mixture is smooth. Add egg yolks, sugar and almond meal to the chocolate mixture.

  3. Using a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until soft peaks form. Add half the egg whites to the chocolate mixture and fold in gently to combine. Then add the remaining egg whites, gently folding to combine. 

  4. Pour the cake mixture into the prepared cake tin and bake for 45-50 minutes or until a skewer inserted into the middle of the cake comes out clean. Allow the cake to completely cool before cutting into squares and serving. Note: the cake will appear quite wet until it's cool.

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