Dessert

Chocolate Cointreau Cake

September 21, 2012

 This is the second time I made this particular cake, and I am always surprised how decadent and chocolaty it is. The ground almonds and Cointreau make this a very rich cake. One thin slice with a cup of coffee is perfect, which means this cake goes a long way. It is a great cake for entertaining or for birthday parties. It has such an intense flavour and you definitely don’t miss the flour at all. I used raspberries, blackberries and cream on top to balance the richness of the cake. Whenever I think gluten free cake, I usually make my scrunched up face of disgust. I always imagine gluten free cake to be sticky and weird. As more and more people are gluten intolerant these days though, there is even more need for yummier options for coeliacs. I’ve been experimenting a bit this week and made some sweet potato cookies and this chocolate cake. I adapted this from a recipe by Jane Asher.

Ingredients

  • 150g of butter
  • 200g of dark chocolate (60-70% cocoa) broken into pieces
  • 2 tablespoons of Cointreau
  • 150g of castor sugar
  • 100g of ground almonds
  • 5 eggs seperated
  • cream, lightly whipped
  • Berries  (raspberries and blackberries )
  • Cointreau

Method

Pre-heat the oven to 180 degrees celsius. Grease an 18cm round tin (with a loose bottom) with butter. Put the chocolate pieces, Cointreau, butter, and sugar in a heatproof bowl over a saucepan of boiling water. Heat gently, until it has all melted and become a smooth chocolatey liquid. Take off the heat and leave to cool. Next stir the 5 separated egg yolks into the chocolate mixture along with the ground almonds.

Meanwhile in a large bowl, whisk the five egg whites with an electric beater. Whisk until the egg whites have formed stiff peaks. Gently fold the egg whites into the chocolate mixture. Finally pour the mixture into the prepared cake tin. Bake in the pre-heated oven for 45 -60 mminutes.

Once cooled, remove the cake from the tin and leave cool on a wire rack. Place on a serving plate and decorate with the cream and berries. I put a little extra Cointreau in the cream for extra yumminess.

5 Comments

  • Reply Caítríona September 21, 2012 at 3:43 pm

    Fab. I love the almonds instead of flour. Do you think I could substitute orange juice for the Cointreau? It’s not something I’d have in the house!

  • Reply Vicky September 21, 2012 at 3:59 pm

    Thanks Caitriona, you could definitely use some orange juice and maybe a jot of brandy. The alcohol makes the chocolate cake really rich. Not going to get to see you at Diane Jacobs this weekend as I’m out of the country. Hope you have a ball.

  • Reply marco October 14, 2012 at 7:37 pm

    i find that cake looks very delicious but i can’t find the cointreau in my country.. what kind of liquor should i use instead of the cointreau?

    • Reply Vicky October 16, 2012 at 8:42 am

      Brandy is a nice replacement and should be widely available.

  • Reply Doris October 16, 2012 at 9:45 pm

    This cake looks yum. I have just had a relative who is gluten intolerant to visit at the weekend, this cake would be ideal for desert…next time.

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