Amaretto Chocolate Cake with Chocolate Ganache #glutenfree #glutenfreebaking

Smooth in texture and decadent in taste this sophisticated chocolate cake is the perfect way to spoil the special person in your life for that special occasion. 

Chocolate Cake

Ingredients:

250g Butter - room temperature
2/3 cup Brown Sugar (If you prefer a sweeter cake use 1 cup)
5 large Eggs - separated
1 cup Ground Almond Meal
1 cup gluten-free Self Raising Flour
1/3 cup Cocoa Powder
150g Dark Chocolate
1/3 cup Amaretto Almond Liqueur


Method:

Preheat oven to 180C
Grease a large cake tin and line with baking paper. (Approx 20cm tin.)
Chop chocolate to small pieces.
Place into a bowl and melt over a saucepan of boiling water.
Add Amaretto Liqueur and mix well. Set aside to cool.
In a large bowl, beat butter and brown sugar until smooth and creamy.
Add egg yolks one by one.
Add chocolate liqueur and mix well.
Sift the flour and cocoa powder together 2 times, add ground almond meal.
Add the dry ingredients into the mixture, use the spatula to combine the mixtures gently.
In another clean bowl, beat egg white until stiff peaks form.
Gently fold into the chocolate mixture. Do not over mix to make sure you can have a soft and puffy moist cake soon.
Place in oven and bake in 180C about 65 minutes or until firm and skewer comes out clean in the middle (Reduce to 170C for last 20 minutes if top begins to burn.)
Remove from oven, leave in the tin for 10 minutes, then turn out and cool on the rack.
Spread with chocolate ganache and decorate.

Chocolate Ganache

Ingredients:

250g Dark Chocolate
50g Butter
2/3 cup Thickened Cream

Method:

Chop the chocolate to small pieces.
Place in bowl with butter and melt over a saucepan of boiling water.
Add cream and mix well. Add some extra cream if too thick.
Cut the cake to 2 layers, spread some ganache between the 2, then over the top and sides.
Cool in the fridge about 30 minutes.
Cut into slices with hot knife.
Great to serve with vanilla ice cream or thick cream.

Tips:

• Add another layer of chocolate ganache after the cake has cooled for a richer taste and look.

• Refrigerate in container, and warm in the microwave before serving.

Contact: lee.leehocklai@gmail.com