Finish dinner with this delicious grain-free chocolate almond cake. Served warm with thick clotted cream, this tastes like a luxurious chocolate brownie. This is also an excellent cake to make on a regular basis to cater for anyone on a gluten-free diet. If you are catering for a larger group, simply double the quantities in the recipe to make two 23cm diameter cakes or a single 32cm diameter cake.
Ingredients (for 8 slices):
250g dark chocolate 100g butter 4 large eggs 180g icing sugar 150g ground almonds
Method:
- Preheat the oven to 180C and line a 23cm diameter cake tin with baking paper.
- Melt the chocolate and butter in a heatproof bowl over a pan of simmering water on a gentle heat.
- Separate the eggs and whisk the egg yolks and icing sugar until smooth and creamy in colour.
- Whisk the egg whites in a separate bowl until stiff peaks form. Add the melted chocolate and butter into the egg yolk and sugar mixture and whisk until thoroughly combined.
- Next add the ground almonds until evenly distributed.
- Whip half of the egg whites into the cake mixture to loosen it and then fold in the other half with a metal spoon to preserve the foam like consistency.
- Transfer the cake mixture into the tin and bake for 25-30 minutes. If the middle still wobbles, return this to the oven for a further 5 minutes. The top should have a shiny crust and cracks should start to appear around the edges.
- Serve your chocolate almond cake warm with clotted or whipped cream.