Gluten free advocaat chocolate cake

    55 min

    This gluten free cake, simple but festive with doused with whipped cream and drizzled with advoaaat, should sit overnight in the fridge so the flavours can meld.

    1 person made this

    Serves: 12 

    • 80g butter
    • 80g caster sugar
    • 5 eggs, separated
    • 200g ground almonds or hazelnuts
    • 2 tablespoons rum
    • 2 teaspoons vanilla sugar
    • 1 teaspoon baking powder
    • 100g milk chocolate or whole nut chocolate
    • For the topping
    • 500ml double cream
    • advocaat to taste

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. In a large bowl beat butter until creamy, Gradually add sugar, egg yolks, almonds, rum, vanilla sugar and baking powder.
    2. Melt the chocolate in a hot water bath and add to the mix. Stir to combine.
    3. In another tall bowl beat the egg yolks until they stand in stiff peaks. Fold into the mix.
    4. Preheat the oven to 180 C / 160 C fan / Gas 4.
    5. Tip the mixture into a 23cm springform tin and bake in the preheated oven until a tester comes out clean, 40 to 50 minutes. Unmould and cool completely on a wire rack.
    6. Beat the double cream until it stands in stiff peaks and cover the entire cooled cake with it, leveling it with a knife. Generously drizzle advocaat over the top in a spiral pattern. Cover and refrigerate overnight.

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