I accidentally made a gluten free cake yesterday. I had some good quality cooking chocolate and decided to have a go at Paul Hollywood’s recipe and while I stirred the melting chocolate I found myself looking at the recipe and realizing there is no flour there. 🙂

Chocolate cakes in our house are produced mainly for Florek. Izzie and I prefer milk chocolate, so I’ve made a small one, half a portion to make it manageable and not to waste too much.

So, to start, 130 g of dark chocolate got melted and slightly cooled. 2 egg yolks and 1 whole egg whipped into thick goodness with 105 g caster sugar. 2 egg whites whipped separately. 125 g of ground almonds. All of those gently combined baked in my smallest, round tin, lined with baking paper for about 30-35 minutes in 180 degrees.

Once cooled, some raspberry jam was smeared all over the cake before the ganache( 60 g of the same chocolate and 60 ml of double cream) was generously applied all over the cake.

It was tasted shortly after Florek’s favourite carbonara. The sounds he was making convinced me it was a good use of time and ingredients. As for me, I’m not blown away, might have a piece later while watching GBBO semifinals.