GLUTEN-FREE CHOCOLATE TEA CAKE
Olive oil and almonds keep it moist. Eggs keep it together. Chocolate and sugar keep it delicious. Who's missing gluten now?
Provided by Chris Morocco
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F. Lightly coat a 8 1/2 x 4 1/2" 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 1/4 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.
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