I’ve been making this cake a lot for the past year, and I swear I don’t think I can ever get tired of it! It is so tasty, light and fluffy, and so easy to make! There’s also no flour or butter so it is gluten-free and certainly earns its ‘guilt-free’ name. Oh, and did I mention it is sooooo delicious? All my friends and family keep asking me for a recipe so here it is. It comes from Annie Bell’s Gorgeous Cakes book which includes so many other amazing recipes – I absolutely love making cakes from that book.
Annie Bell’s Guilt-Free Chocolate Cake
Makes one 1 x 20cm cake
- 4 medium eggs, separated
- 150g golden caster sugar
- 3 tbsp cocoa powder, sifted
- 225g ground almonds
- 1 tsp baking powder, sifted
- 2x 250g tubs of ricotta, drained
- 3 tbsp set honey
- 4 tbsp coarsely grated dark chocolate (70-85% cocoa solids) (as per recipe book or fruit to decorate the top, just like I did)
- Preheat the oven to 180°C fan/ 200°C/ gas mark 6 and butter a 20cm cake tin 9cm deep with a removable base.
- Stiffly whisk the egg whites in a medium bowl – a handheld electric whisk is best.
- Whisk together the egg yolks and sugar in a large bowl until pale and creamy.
- Fold the egg whites into the egg mixture in three goes, then fold in the cocoa, the ground almonds and baking powder.
- Transfer the cake mixture to the prepared tin, smooth the surface, and bake it for 35 minutes until the sponge has begun to shrink from the sides and a skewer inserted into the centre comes out clean.
- Run a knife around the edge of the cake and leave it to cool in the tin.
- Place the ricotta and honey in a food processor and whizz until smooth (if you do this by hand, it will remain grainy).
- Remove the collar from the cake, but you can leave it on the base for ease of serving.
- Slit the cake in half, taking into account the height in the centre of the cake.
- Reserving a couple of tablespoons of the ricotta cream, spread the rest over the base and sandwich the top half.
- Spread the reserved cream in a thin layer over the surface of the cake and scatter over the grated chocolate, which should conceal all but the very edge of the cream. (Or use fruit)
- Set aside in a cool place.
- If keeping the cake longer than a few hours, cover, chill and bring it back up to room temperature for 30-60 minutes before serving.
Enjoy and you’re welcome 🙂