Hi! Great question! I actually retested this recipe recently and baked the cake in the morning and served it a few hours later on the same day and it was perfect, so it doesn't have to sit overnight before serving.

I made this for a family lunch party where there was a young family of 4 w gluten issues.

I've been baking for 60 years (!) and I can eat wheat products. Yet I always become anxious when baking gf desserts. And I just don't like the odd (to me) taste of gfree a.p. flour. Even the good ones.

Yet this cake was amazing! We all loved it. Thank you, Janice! I may make it my go-to chocolate cake recipe.

I made it pretty much as was written, but I used Camino semi-sweet chocolate. I worried it might end up too sweet, but it was not.

I made 1.5 x the recipe, and used a 9-inch springform pan. It took a long time to bake, and that worried me. I checked it with a long wooden skewer a few times, and it was repeatedly wet inside. Finally, the skewer came out *fully* clean. Whoops! I shud have baked it a wee bit less. Say until there were still a few moist crumbs on the skewer. Next time!

I used finely ground whole almonds (with skins) and processed them very finely with all of the weighed BW flour (Good Earth brand).

I wasn't sure if I was supposed to use almond flour, or not, bc when I clicked "ground almonds", almond flour was described. But I stayed with ground almonds.

To be on the safe side, I added 1/2 tsp of double-acting bp to my increased recipe. Another link had suggested putting a pan with water at the oven's bottom, so I did that, too.

When I make it again, and if I increase it, I may use 2 x 8" round pans. (Luckily, I own the old-fashioned pans with the movable bar at the bottom).

I buttered the pan as directed, and it came out very easily - even at the sides.

I wrapped the baked cake snugly in plastic wrap overnight, and left it on the counter (no pets!) it was perfect the next day.

I made a lovely white buttercream frosting, and frosted the top with it - I did that for the sake of the 3-year old girl. If it had been just adults, I wud have sprinkled it w icing sugar, and served a side of fresh berries and whipped cream.

The outer crumb was delicate, so I just plopped on little piles of frosting, and then smoothed them lightly together. Worked fine.

This cake was easy to make and so very, very delicious. A nice texture, too. The chocolate flavour was even better than my two old time recipe faves! Who knew?

I now plan to become closer friends w BW flour. I have never used it before, but we have had delicious BW crepes in Brittany, France about 15 years ago.

Thanks, again. This recipe rocks!

Helen K, southern Canada.

The cake is delicious. Thank you for the recipe. I added buckwheat and almond flour to the melted chocolate mixture, then folded in the egg mixture.

45 mins is too long of a baked time. The cake got baked in 35 mins at 350 degrees.

Hi Serena,

Ocoa 70 % is a dark chocolate that would contain both cocoa solids and fat (cocoa butter), as well as some sugar, like most 70 % chocolates. In this recipe, the best substitute would be a different 70 % dark chocolate or any bittersweet chocolate.

Extra Brute is a cocoa powder so it would not make a good substitute.

For the almond flour, that could work (might be a little more fudgy, but not in a bad way!), or you could add in some regular all-purpose flour! Hope this helps! Let me know how it goes!

Dear Janice,

Thank you for the lovely recipe. I would like to check the following:
1) can the 175 grams Cacao Barry Ocoa 70% dark chocolate subsitute with Cacao Barry Extra Brute

2) Can the 63g buckwheat flour subsitute Almond Flour? so I will be using all Almond Flour. Please advise thank you

Un superbe gâteau, il doit être succulent, merci pour cette très alléchante réalisation, gros bisous, très bonne soirée ?

That looks so good, perfect for the summer! and I agree, separating the eggs is such a pain. haha

You've outdone yourself with this one! I've been making a flourless chocolate cake for years that involves separating the eggs and processing them separately. I will definitely be trying this cake as the method sounds like it will save me time (and dishes!). Such a beautiful presentation, simple but elegant.