A delicious recipe for gluten-free Chocolate Squidgy Cake

Published Sunday, Jul 13 2014, 10:20 BST  |  By  |  Add comment
A gluten-free chocolate squidgy cake… what more could you ask for?!

The mixture of a melt-in-your mouth mousse filling and a crumbly biscuit base makes this chocolate cake absolutely irresistible. Chocoholics will love this gorgeous cake.

Chocolate squidgy cake

© Coeliac Awareness Week


  • For the base:
  • 175g DS-gluten free bourbon biscuits
  • 85g unsalted butter
  • For the topping:
  • 75g unsalted butter
  • 225g dark chocolate, 70-75% cocoa solids
  • 3 medium eggs, separated
  • 85g caster sugar
  • 75ml double cream
  • 1 tablespoon rum
  • Icing sugar, to dust before serving


1 Preheat the oven 180oc/160oc Fan/ Gas Mark 4.

2 To make the base: Melt the butter in a pan. Whiz the bourbon biscuits in a food processor to finely crush, add to the butter and mix together. Tip into a 20cm deep spring form cake tin. Press down and level with the back of a spoon. Chill for 20 minutes.

3 Meanwhile make the topping: Melt the butter and chocolate in a bowl over a pan of hot water (not boiling). Cool slightly.

4 Put the egg yolks and caster sugar in a large bowl. Whisk with an electric mixer until pale and creamy.

5 Stir the cream and rum into the chocolate mixture and then whisk into the egg yolks.

6 With a clean, dry whisk, whisk the egg whites until stiff. Gently fold the egg whites into the chocolate mixture with a metal spoon. 

7 Pour over the biscuit base and bake in the preheated oven for 40 minutes until risen but still slightly wobbly. 

8 Remove from the oven and cool for 15 minutes in the tin. The filling will sink a little and firm up as it cools.

9 Remove the cake from the tin onto a cooling rack.

Prep Time

25-30 minutes

Cook Time

40 minutes

Nutrition Information

Serves 9-10

Recipe courtesy of Coeliac Awareness Week, head here for more info.

Jessica Lindley

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