Ruby Chocolate Naked Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Ever since I discovered ruby chocolate, I've been obsessed with finding new ways to use it. This naked cake is honestly my favorite creation yet because it comes together in under an hour and looks absolutely stunning with zero fancy decorating skills required. The almond flour keeps things naturally gluten free while adding protein and healthy fats, so you can feel good about indulging in a slice. What I love most is how simple it is to make just whisk, mix, and bake yet it tastes like you spent hours in the kitchen. The result is this elegant, slightly tart beauty that never fails to impress.
Ella x
Ingredients
- 400ruby chocolate
- 300 galmond flour
- 200 gconfectioner's sugar
- 150 gunsalted butter
- 4 egglarge eggs
- 50 gruby cocoa powder
- 10 gsalt
- 1 mLvanilla extract
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and grease a 20cm round cake pan with butter and dust with almond flour.
- 2
Melt the butter and rub chocolate in a double boiler or in a heatproof bowl set over a saucepan of simmering water.
- 3
Whisk together the confectioner's sugar, cocoa powder, and salt in a medium bowl.
- 4
Whisk together the eggs and vanilla extract in a large bowl.
- 5
Pour the melted chocolate into the egg mixture and whisk until smooth.
- 6
Pour the batter into the prepared cake pan and smooth the top.
- 7
Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
- 8
Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- 9
Once cooled, peel off the parchment paper and trim the edges to create a smooth, naked cake.
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