Baking ~ Mallorcan chocolate cake

This weeks offering is a dense gluten free cake, with a minimal amount of butter in it. It is a recipe I’ve had for what seems an eternity, and as it features very early on in my recipe folder, was probably one of the first cakes that I learnt how to make, whilst dabbling in the pastry section.

For this recipe you will need a food processor, don’t be tempted into thinking that buying ready ground nuts is going to be a beneficial shortcut, it isn’t. You want the various random bits of the pulsed nuts & chocolate to add interesting textures to the sponge.

Mallorcan chocolate cake
  • 100g Walnuts, toasted
  • 100g Ground almonds
  • 200g Hazelnuts, toasted
  • 200g Dark chocolate drops (callets)
  • 4 Large eggs, seperated
  • Pinch of Salt
  • 1 Orange, zested
  • 160g Caster sugar
  • 20g Butter, unsalted

Pre-heat oven to 175ºc & line a baking tin with greaseproof paper.

Place the nuts & chocolate in the food processor & pulse until it looks something like the picture below:


Mallorcan chocolate cake – Pulsed nuts & chocolate


In a separate bowl, cream the butter and sugar together. When very pale, slowly & gradually add the egg yolks. Continue to beat.

Gradually add the chocolate & nuts mix to the egg yolks in three or four separate stages.

In a different bowl whisk the egg whites with the pinch of salt, until they reach soft peaks.

Take one third of the whisked egg whites and beat them into the yolk / butter / sugar mix.

Carefully fold in the remaining egg white, then gently transfer to the baking dish/tin.

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Mallorcan chocolate cake – batter ready for baking


Cook for 45minutes @ 175ºc. To check for doneness, insert a cocktail stick in the middle and then remove. If it comes out clean, the cake is done.

Remove from the oven and cool on a cooling rack.

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Mallorcan chocolate cake – The finished article


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