Gluten Free Chocolate Cake

This is a gluten-free chocolate cake that earns its place on flavor, not just dietary need. In place of wheat flour, the structure comes from a clever trio: cornstarch, cocoa and ground amaretti, those crisp Italian almond macaroons, which add a subtle nutty backbone and keep the crumb tender.

There’s no chemical leavening here. The rise is all eggs. Yolks beaten to a pale ribbon and whites whipped with cream of tartar to stiff, glossy peaks get folded into melted chocolate and butter, trapping the air that puffs the layers in the oven. A splash of dark rum and vanilla deepens the chocolate.

Folded gently and baked just until the tops crack, the layers come out light and moist rather than fudgy and dense. Serve them plain, dusted with cocoa, or stacked with frosting.

Chef Tips

• Beat the yolks to a true ribbon and whip the whites to stiff, shiny peaks. Those two airy bases are the only lift a flourless cake gets.
• Fold a quarter of the whites in first to lighten the chocolate base, then fold in the rest gently so you don’t deflate them.
• Grind the amaretti fine so they blend smoothly into the batter instead of leaving gritty bits.
• The tops should crack and the centers rise when done. Don’t overbake, or the layers dry out.

Variations

• Stack the layers with whipped cream, chocolate ganache or a spoonful of fruit preserves.
• Swap the rum for brewed espresso or orange liqueur to play up the chocolate.
• For anyone with celiac, double-check that your amaretti are certified gluten-free.