Gluten free chocolate fudge and meringue cake with cherry preserves


4 whole eggs and four egg yolks

1/4 cup sugar plus 4  (I used coconut sugar)

1 tsp vanilla

2 cups of almond meal

8 ounces of melted chocolate melted beforehand and cooled

2 tbs of cocoa powder

1/4- 1/2 cup nutella

1/4 cup of coconut oil or butter

Pinch of salt

Optional: ounce of espresso coffee or strong black coffee, rum, or preferred liqueur


4 egg whites

2 tbs sugar (I used coconut again)

tsp vanilla

pinch salt

Whipped cream filling

1/2 cup whipped cream

Sugar and vanilla to taste

Preheat the oven to 325 degrees

Melt the chocolate ahead of mixing the chocolate. Nuke for 1 minute, then stir every 30 seconds until it’s mostly melted. It should take under 2 minutes. You want it as cool as possible. Nuke the coconut oil (or butter) until it’s just melted, too. Mix the chocolate, the oil (or butter) the cocoa powder. Add optional liquid if desired. Add the two cups of almond meal and mix well. Once cool, mix in the four egg yolks to lighten it up.

Beat the four whole eggs and the sugar for 8-10 minutes in an electric mixer or hand held beater until you can pull the beaters or whisk out and the eggs drizzle over the surface it ribbons on the surface instead of sinking into the surface. Add the chocolate and almond meal. Beat a cup of the beaten egg mixture into the almond meal to lighten the almond mixture up. Fold until mixture is combined.

Grease 8×13 cake tin, line with parchment, then spray paper with nonstick spray. Bake for 25-30 minutes until it no longer jiggles. Crumbs may stick to a toothpick, but it’s done when it’s set in the middle.

Wash the mixing bowl and beaters well. You can even beat the meringue first, to be sure. Beat the egg whites until soft peaks form, add vanilla and sugar, beat until glossy. Spread out onto a parchment paper on a cookie sheet. Bake for an hour at 325. Leave it for for a couple hours in the hot oven or overnight.

Cut the cake in half into two squares. Spread cake with cherry filling. Whip the cream. Crack the meringue. Cover one half with half the meringue, layer the cream, top the cream with more meringue, then invert the cake so that the cake with the cherry jam is up against the meringue.

Serve! The eggs will keep the almond meal moist.

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