Gluten-free chocolate and walnut cake recipe, a delicious way to snack

Although none of us are gluten intolerant at home, I like to try recipes that do not contain it. Specifically, this gluten-free chocolate and nut cake recipe that I found in the magazine Lecturas is a good example that you don't always need to make a cake with flour to make it delicious.

You can decorate it in many ways, but the top layer of hardened chocolate that this recipe carries is exceptional and I can't imagine a better complement. Try not to chop the nuts too much and you will find the pieces when biting the cake.


For 8 people
  • Gluten-free dark chocolate 250 g
  • Peeled nuts 150 g
  • Butter at room temperature 120 g
  • Sugar 125 g
  • Vanilla essence 1 teaspoon
  • Eggs 6
  • Gluten-free topping chocolate 75 g
  • Brandy 2 tablespoons
  • Walnuts 8

How to make gluten-free chocolate and walnut cake

Difficulty: easy
  • Total time 1 hour
  • Elaboration 20 m
  • Cooking 40 m

We start by crushing the nuts. Mix the sugar with 100 g of butter, stir 2 or 3 minutes, until it is about to ointment and add the nuts.

We crack the eggs, separating the whites from the yolks. Add the yolks to the butter, one at a time, without stopping to beat, and flavor with the vanilla. We preheat the oven to 180ºC.

Chop the chocolate and melt it in a water bath. We incorporate it into the previous mixture, little by little and beating with manual rods. We assemble the egg whites until stiff. Butter a crown mold.

We incorporate the whites to the dough, with slow and enveloping movements so that they do not lose volume. We pour the dough into the mold and bake it 35 or 40 minutes. Let cool and remove from mold on a platter.

Chop the nuts from the topping. We melt the chocolate in a water bath and add the brandy. We remove and pour it on the cake. Before it hardens we sprinkle it with the walnuts.

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