GLUTEN FREE FONIO CHOCOLATE ALMOND CAKE

This recipe is gluten free and I’m always fascinated with desserts.
A simple and delicious Gluten Free Fonio Chocolate Cake that will melt in your mouth.

This cake does require a few steps with separating of the egg yolks from the whites and beating them to get the stiff peaks. But
the end result is definitely worth it.

You probably already have all the ingredients for this cake at home and I’m definitely recommending try it!

EQUIPMENTS:

  • Electric Hand Mixer.
  • 8 Inch Round Pan.

INGREDIENTS:

  • 1 Cup (240ml) Chocolate Chips
  • 180gr Unsalted Butter, Cubed
  • 1 Cup (240ml) Powdered Sugar
  • 5 Eggs, Yolks Separated
  • 15gr Vanilla Extract
  • 15gr Dark Rum (Optional)
  • 3 Cups (240ml) Fonio Flour
  • 100gr Broken Almonds
  • 15gr Baking Powder
  • 4gr Salt
    Optional: powdered sugar for dusting top + berries

INSTRUCTIONS:

Preheat oven to 175°C and line an 8 inch round cake pan with parchment paper.
Separate the eggs by placing all the yolks in one large bowl and all the egg whites in another large bowl.
In a small pot, melt the butter and chocolate chips over low heat, stirring constantly until smooth. Set aside to cool.

Add the powdered sugar to the egg YOLKS and using an electric hand mixer, beat them together until they are foamy. Beat in the vanilla, rum, and chocolate mixture until incorporated. Next mix in the Fonio flour, broken almonds, baking powder and salt until combined.
Beat the egg whites until stiff peaks form – about 3 minutes. Working in two batches, gently fold them into the cake batter. Transfer the batter to your pan and spread out evenly. Bake for 35-40 minutes or until toothpick comes out mostly clean. Allow to set in your pan for 10 minutes then transfer to a wire rack to cool completely.

For the adorable grid pattern dusting, once the cake has cooled, lay a wire rack on top of the cake and then sprinkle on the powdered sugar. Remove carefully and there you have it!
Decorate with creativity, you can use Strawberries, Cherries, Gogi berries or Kiwi.



NOTES: Store leftovers in an airtight container on your counter or in your fridge for up to 3 days.