Gluten-Free Chocolate Tea Cake

Gluten-Free Chocolate Tea Cake

Gluten-Free Chocolate Tea Cake

 Yields:  8.5″x4.5″

Prep Time : 15 mins
Total time: 1 hrs, 45mins

INGREDIENTS:

Nonstick vegetable oil spray

¼ cup unsweetened cocoa powder

1 cup unsalted, roasted almonds, plus 2 tablespoons chopped

7 ounces bittersweet or semisweet chocolate (61%–72% cacao), coarsely chopped

½ cup olive oil

1 teaspoon kosher salt

¾ cup granulated sugar, divided

4 large eggs, separated

¼ teaspoon cream of tartar

1 tablespoon raw sugar

DIRECTIONS:

  • Preheat oven to 325°. Lightly coat a 8½x4½” loaf pan with nonstick spray. Pulse cocoa powder and 1 cup almonds in a food processor until very finely ground, about 1 minute.
  • Microwave chocolate and ¼ cup water in a microwave-safe bowl in 15-second intervals (or heat in a heatproof bowl set over a saucepan of simmering water), stirring occasionally, until melted. Whisk in oil and salt, then almond mixture and half of granulated sugar, then egg yolks.
  • Using an electric mixer on high speed, beat egg whites and cream of tartar until frothy. With motor running, gradually add remaining granulated sugar; beat egg whites to firm peaks.
  • Gently fold egg whites into chocolate mixture in 2 additions, folding just until incorporated each time. Scrape batter into prepared pan; top with chopped almonds and raw sugar. Bake cake until top is firm when gently pressed and a toothpick inserted into the center comes out with a few moist crumbs attached, 50–60 minutes. Transfer to a wire rack and let cake cool in pan 15 minutes. Turn out onto rack and let cool completely.
  • Do Ahead: Cake can be baked 4 days ahead. Store tightly wrapped at room temperature.

source:  Chris Morocco @ bonappetit

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