This gorgeous gluten free chocolate cake is one of the many lip-smacking recipes in Aran Goyaga’s fall 2019 cookbook, Canelle et Vanille: Nourishing Gluten-Free Recipes for Every Meal and Mood. Long ago, we fell in love with Aran’s cooking and photography on her blog Cannelle et Vanille, and have been lucky enough to call her a GFF contributor for years. How lucky are we all? One taste of this cake will give you an idea. Don’t forget to buy her book and also find more of her recipes here on gffmag.com.
Want to know more about her book? We reviewed it here.
*(c)2019 By Aran Goyoaga. All rights reserved. Excerpted from Cannelle et Vanille by permission of Sasquatch Books.
MAKES ONE 9-INCH CAKE
Gluten-Free Chocolate, Olive Oil, and Citrus Cake
Beautiful, crusty, creamy, and rich, this gluten-free chocolate cake gets a kiss of orange flavor from the addition of zest and juice to the batter. Expect a delicious orange essence along with the classic flavors and textures adored by flourless chocolate cake lovers.
MAKES ONE 9-INCH CAKE
- 1/2 cup (115 g) extra-virgin olive oil plus more greasing
- 5 large eggs at room temperature
- 8 ounces (225 g) 85 percent bittersweet chocolate coarsely chopped
- 1 cup (200 g) granulated sugar divided
- 1 lemon zested and juiced
- 1 orange zested and juiced
- 1 teaspoon flaky sea salt
- Powdered sugar for dusting
- Whipped cream for serving (optional)
Preheat the oven to 350 degrees Position a rack in the center of the oven. Brush the bottom and sides of a 3-inch-deep and 9-inch-diameter cake pan with olive oil. Cut a large piece of parchment and fit it into the bottom of the pan and all the way up the sides.
Separate the eggs by cracking the egg whites into the squeaky-clean bowl of a stand mixer and the egg yolks into a small bowl. Room-temperature egg whites whip better and hold more air than cold ones, so the cake will turn out best if you let them sit on the counter while you prep everything else.
Place the chocolate in a heatproof bowl, and find a medium pot the bowl will fit in nicely. Fill the pot halfway with water, and bring it to a simmer over medium-low heat. Place the bowl on top and gently melt the chocolate. Once all the chocolate is nearly melted, remove the pot from the heat and allow the residual heat to melt the remaining pieces. If your chocolate is too hot, let it cool for 5 minutes before adding the rest of the ingredients. Whisk in the olive oil, 1/2 cup of the granulated sugar, 2 teaspoons lemon zest and 1 tablespoon juice, 2 teaspoons orange zest and 1 tablespoon juice, salt, and finally, the egg yolks. Set aside. The texture might feel a bit gritty, but that’s OK.
Whip the egg whites in the stand mixer fitted with the whisk attachment on high speed. You could also do this by hand or with an electric beater. When the whites are fully foamed and turn an opaque white, 1 to 2 minutes, slowly sprinkle in the remaining 1/2 cup sugar, with the mixer running, until they become glossy and firm, 4 to 5 minutes.
Fold a third of the whipped whites into the chocolate base until fully incorporated. You can be as aggressive as needed at this stage because you are just lightening the base. Gently fold in the remaining whites, this time being careful not to deflate them too much as this air from the meringue is what will help the cake rise. If you have a few streaks of white left through the batter, it’s OK. Pour the batter into the prepared cake pan and bake for 40 minutes. The top will crack and deflate as it cools. Let the cake cool for 15 minutes in the pan.
Lift the cake out with the parchment and place on a serving plate. Dust with powdered sugar and serve with whipped cream.
Photography Aran Goyoaga