If you have someone in the house that cannot eat gluten, this is a great recipe for a rich chocolate cake, I also used dairy-free chocolate and egg substitute to deal with dairy and egg intolerances as well. Yummy served with a dusting of icing sugar, whipped cream and fresh strawberries.
Yield: 10 inch (26 cm) Springform; 8 big or 12 average size pieces
- 200g unsalted butter
- 200g chopped bittersweet chocolate or chocolate chips
- ¾ cup + 1 tablespoon (160 g) granulated sugar
- 255g almond flour
- 4 large eggs, separated (I used egg substitute)
- 1 pinch of salt
- Icing sugar for dusting
- Line the bottom of the baking pan with baking paper. Butter the sides, with a paper towel.
- Melt butter together with the chocolate gently in the microwave (or double boiler), then stir together until smooth.
- Preheat oven to 190°C (375 °F).
- In a clean bowl with a clean electric mixer whisk the egg whites with 1 tablespoon sugar until stiff.
- With the mixer whisk egg yolks and remaining sugar until pale yellow in colour. Whisk in the salt cooled chocolate mixture and almond flour until well combined.
- Gently fold the egg whites into the chocolate mixture until most of the egg white disappears.
- Bake in the centre rack of the oven at 190°C for about 45-55 minutes, until a toothpick inserted into the centre of the cake, comes out clean. If there is still batter on the toothpick, bake for a further 5 minutes.
- Remove from the oven and rest on a rack for 5 minutes. Run a knife around the outside of the cake to make sure it isn’t sticking anywhere, then remove the sides of the springform pan.
- Invert onto a plate and remove the bottom of the pan (then turn again if you prefer the other side of the cake).
- Let cool for 10 more minutes before dusting the cake with icing sugar, or buttercream frosting and whipped cream.
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