Jim’s Flour/Gluten Free Chocolate Cake

Jim brought this cake to the last Northop Saturday workshop and there were lots of requests for the recipe. It was truly delicious!!

The recipe is for 12 portions and uses a 10 inch round lined baking tin.


300g of dark chocolate minimum cocoa content 60% 

200g of unsalted butter 

5 large eggs separated 

200g of caster sugar 

100g of light brown sugar  (it will still work with using all caster sugar)

30g of cocoa powder 

1 teaspoon of Vanilla paste


Place the chocolate and butter together into a heat proof bowl over a pan of simmering water and melt, whisk lightly until smooth. 

Set aside to cool slightly. 

Separate the egg yolks from the whites.

Place the yolks, 90% of the caster sugar, vanilla and brown sugar into a mixing bowl and whisk together until smooth, pale and light.

In a separate bowl whisk the egg whites until soft peaks form, add the 10% of the remaining caster sugar and continue to whisk until the peaks become firmer but not over whisked.

Now add the chocolate mixture and sieved cocoa powder to the egg yolk mixture and whisk gently until smooth, add 1/3 of the egg whites and whisk well, only taking around 10 seconds to do so, now add the remaining egg whites and fold them into the mixture until smooth. 

Place into your lined tin and bake at 170c for approximately 15 to 20 minutes or until it feels firm and springy to the touch. Check it at 15 minutes.

Remove from the oven and allow the cake to cool in its tin before turning it out.

Great served with creme fraiche and berries or even better with a warm chocolate sauce and ice cream.