This is one of the moistest cakes I've ever had and the chestnut flour gives a great taste and texture. No one I've given it to has been able to tell it's gluten free.
Ingredients for the cake:
- 75g dark chocolate
- 300g softened butter (or olive/sunflower spread)
- 225g soft brown sugar
- 100g chestnut flour
- 1 tsp baking powder
- 1 tsp xantham gum
- 1/2 tsp bicarbonate of soda
- 60g cocoa powder
- 60g ground almonds
- 4 tbsp milk
- 3 egg whites
Method:
- Pre-heat the oven to 180C and grease 2 20cm cake tins.
- Melt the chocolate in a small bowl (around 2 mins in the microwave on medium)
- In a large bowl cream the butter and sugar together.
- Add in the flour, baking powder, bicarbonate of soda, gum, cocoa, almonds, chocolate and milk and mix well.
- In a separate bowl whip the egg whites until they form stiff peaks.
- Gently add the egg whites and use a figure of 8 movement with a wooden spoon to fold them in.
- Divide the mixture between the 2 tins and bake for around 30 mins until the cake springs back to touch.
- Once cool, assemble the cake using your choice of icing.
