Contact Channel Magazine
Chocolate and Almond Cake with Chocolate Glaze banner

DELICIOUS TREATS with Devonport Chocolates

Chocolate and Almond Cake with Chocolate Glaze

Mother’s Day is nearly here and with it always comes a flurry of baking. As my Mum is the owner of Devonport Chocolates I can’t exactly give her chocolates so I always bake her a treat. This year she has officially tasted this recipe and declares it as divine.

We often get asked for gluten free recipes so here it is - one of the best gluten free chocolate cakes I have ever made. This gem of a recipe was found on the Nigella Lawson website, but it isn’t one of her recipes, it is a fan’s recipe and is called Chocolate and Almond Cake. I finished it by doing a flood chocolate glaze, the recipe of which originated from my Mum’s book, “For the Love of Chocolate”.

Cake ingredients:

200g Devonport Chocolates 56% cocoa solids callets
200g butter (I used unsalted and then added
a pinch of salt as well)
5 eggs
200g sugar
200g ground almonds (If you are a coeliac,
check the almonds are completely gluten
free and haven’t got any traces of flour.)

Glaze ingredients:
250g Devonport Chocolates 56% cocoa solids callets
175g salted butter
1 tbsp golden syrup

Cake Method:
Line a non-stick spring form pan with baking paper. Heat oven to 175 degrees.
Melt chocolate and butter together, then mix in the almonds. Set aside to cool a little.
Separate four of the eggs and set aside the egg whites. Mix the last whole egg and the four
yolks with the sugar. Blend this with the chocolate mixture.
Beat the remaining egg whites until they are stiff. Using a metal spoon fold the chocolate mixture into the egg whites.
Pour into pan and bake for 45 minutes.
Leave to cool in the pan for a little while and then tip onto cooling rack to cool completely.

Glaze method:
To do a flood topping cover an oven tray in baking paper. Keep the cake on its cooling rack and place on the oven tray.
Make the chocolate glaze by melting the chocolate, butter and golden syrup together until glossy. Stir gently to combine but don’t whip or you will get
air bubbles.
Pour over the cake. You may need to refrigerate to set - it all depends on the temperature of
your kitchen.
You can serve the cake by itself or with whipped cream, Greek yogurt or slightly warmed with a bit of custard on a cool winter night. – Enjoy!

by Caroline Everitt