Nailing the crumb of a perfect chocolate cake can be a challenge for any baker, but when the element of gluten is removed entirely — essential for maintaining a cake's structure — it can be tempting to throw in the towel altogether. This week, our friends at ChefSteps enlist Aran Goyoaga, recipe developer and blogger at Cannelle et Vanille, to demonstrate the best way to make a gluten-free chocolate olive oil cake at home in this segment of the series "Other People's Ideas."
Goyoaga's trick to faking the composition of a traditional chocolate cake without any of the gluten is to create as many air bubbles in the batter as she can. Her recipe calls for separating the eggs and whipping the whites into stiff, glossy peaks before gently folding them into an almond flour and chocolate mixture. The result is a cake with a dense, moist crumb, ideal for a celebration — or just the end of a Friday night dinner at home.
Follow along with Goyoaga's process by watching the video above, and refer to the recipe in full on the ChefSteps website.
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