It is very easy to go gluten-free and dairy-free when you stumble across a recipe like this. This Salted Chocolate Almond Tea Cake is like a chocolate cloud - so light and fluffy and decadently rich. This recipe is a slight adaptation from Bon Appetit's Gluten-Free Chocolate Tea Cake, by reducing the sugar by just a bit and adding flakey sea salt just before baking. As I continue to experiment with dairy-free recipes, I am finding that there area lot of options out there. This recipe is delicious and recommend it 100%.
Looking for more? Try Gluten-Free & Dairy-Free Peanut Butter Cookies
Gluten-Free Salted Chocolate Almond Tea Cake
1/4 cup good quality unsweetened cocoa powder
1 cup blanched almonds, plus 4 tablepoons chopped
7 ounces semi-sweet chocolate, chopped
1/4 cup water
1/2 cup extra virgin olive oil
11 tablespoons sugar, divided
4 large eggs, divided
1/4 teaspoon cream of tarter
sea salt flakes
Preheat oven to 350 degrees. Lightly oil a bread tin, set aside. Place cocoa powder and 1 cup of almonds in a food processor. Pulse until it is ground and resembles almond flour. Place chopped chocolate and water in a heat-proof bowl, heating until melted. Meanwhile, place 6 tablespoons sugar and egg yolks in a bowl, mix together. Add melted chocolate and whisk until combined. Slowly fold in the chocolate almond flour. Using a clean bowl, beat egg whites and cream of tarter with mixer until stiff peaks form. Fold into chocolate batter. Spoon into tins. Add remaining chopped almonds on top and sprinkle with sea salt. Bake for 50 to 60 minutes until a knife can be inserted in the middle and only a few crumbs come out. Let cool completely on a rack before removing from tin.
*Makes one large loaf or three small loaves
*Photography & Styling by Alison