A delicious cake for the gluten-sensitive chocoholic.
Ingredients:
-
250gm dark, bitter chocolate (dairy-free if desired)
-
150gm castor sugar
-
150gm unsalted butter or dairy-free substitute
-
100gm ground almonds
-
5 eggs, separated
-
50ml Espresso coffee (optional)
-
Icing sugar for dusting
Method:
- Preheat oven to 180°C. Line a 20cm round or square cake tin.
-
Melt the chocolate, sugar and butter in the top of a double steamer, stirring intermittently. Remove from heat, stir thoroughly, mix in ground almonds and beat in egg yolks one by one.
-
Beat the egg whites until stiff and peaky, stir couple of spoonfuls of the egg whites into the chocolate mix before folding in the rest. Turn into lined cake tin.
-
Bake for 40-45 minutes. Leave to cool in the tin. Dust with icing sugar to serve.
More Information
- Almond, lemon and raspberry cake (WF, GF, DF)
- Anzac Biscuits (WF)
- Banana and walnut cake (GF, WF, DF)
- Cardamom biscuits (WF, GF, DF)
- Carob peppermint balls (GF, DF, WF)
- Carrot cake (WF, GF, DF)
- Carrot muffins (WF, GF, DF)
- Cashew jam drop biscuits (GF, WF, DF)
- Chocolate macaroons (WF, GF, DF)
- Christmas Cake (GF, WF, DF)
- Date Coconut balls (WF, GF, DF)
- Date and fig balls (GF, WF, DF)
- Date delights (WF. GF, DF)
- Date, sweet potato and coconut halva (WF, GF)
- Eggless fruit loaf (GF, WF, DF)
- Flourless choc-nut-banana biscuits (WF, GF, DF)
- Flourless chocolate cake (WF, GF, DF)
- Gingerbread (WF, GF, DF)
- Ginger cake (WF, GF, DF)
- Lemony polenta cake (WF, GF)
- Panforte (WF, GF, DF)
- Pumpkin fruit cake (WF, GF, DF)
- Raw Hedgehog (GF, WF, DF, EF)
- Strawberry muffins (WF, GF, DF)
- Taste of Queensland biscuits (WF, GF, DF)
- Thai coconut slice (WF, GF, DF)
- Vegan Banana Pumpkin Cake (WF, GF, DF, EF)
- Vegan chocolate pumpkin gingerbread (WF, GF, DF)
- Vegan Date and Pecan Loaf (WF, GF, DF, EF)
- Wholesome oat slice (WF, DF)