Food intolerances are an ever increasing part of food production and something that every chef has to be able to accomodate. Gluten intolerances and coeliac disease are some of the most common food issues arising today and as such, having a few gluten free recipes in your arsenal is vital.
Often on a Saturday, extra curricular classes are run here at the school and the fabulous Pam hosted gluten free cooking with a smaller group of us on Saturday afternoon this week. Pam is so charismatic and a born demo host. She demystified the perceived challenges of gluten free baking and cooking and made sure we all came away confident we can easily accomodate people who cannot use wheat, oats and other flour based allergies.
This was one of my favourite recipes of the day. It’s rich, chocolatey and although it is gluten free, it is delicious for anyone who likes chocolate!
Gluten-free Chocolate Almond Cake:
(Ballymaloe Cookery School)
- 150g dark chocolate 70-85% (green and blacks is the only certified gluten free but others can be used.)
- 3 Tablespoons water
- 150g butter, cut into pieces
- 4 large eggs, separated into yolks and whites
- 100g caster sugar
- 100g ground almonds (be careful with ground almonds, sometimes they can be bulked out with breadcrumbs)
- 1 tsp baking powder/ gluten free baking powder
- 4 tablespoons rum (or another spirit)
For the icing:
- 50g dark chocolate
- 2 Tablespoons water
- 50g caster sugar
- 25g butter.
- Preheat a conventional oven to 160 degrees Celsius. Grease a 9in springform cake tin with butter and then dust with flour. This is very important to prevent the cake from sticking.
- Place water and chocolate in a Pyrex bowl and sit over a pan of simmering water and melt slowly. When almost melted, add the butter.
- In a seperate bowl, mix the egg yolks, sugar, ground almonds, baking powder and rum until well combined. Add the melted chocolate mixture and stir vigorously.
- Beat the egg whites until stiff and then fold into the chocolate mixture.
- Pour in the cake mixture to the tin and bake in the preheated oven for 30-40 mins.
- When baked, allow to cool in the tin. Make the frosting in the meantime.
- Melt the chocolate with the water in a small bowl over a pan of boiling water. Add the caster sugar and the butter and let them melt. Mix well, cool slightly and spread over the cake. Decorate the cake however you wish, I love the raspberries Pam has used!