This cake is great for anyone who requires a gluten free option. It is rich, fudgy and could be served warm with icecream or yogurt or the next day with a little whipped cream.
It does sink once it comes out of the oven but don’t panic, it just adds to the charm. You could always use the natural crust to fill with berries in summer or dust with icing sugar like I have.
Adapted from NZ House and Garden – Sweet
270 gms dark chocolate chips
150 gms butter
2 tsp of instant coffee (mixed with 1/4 cup hot water) or use 1/4 of your favourite Nespresso like I did.
3/4 caster sugar
1/4 dutch cocoa (ensure it is gluten free as not all cocoa is)
150 gms ground almond
5 eggs, separated
Icing sugar and/or powdered raspberries for dusting
Pre-heat the oven to 180 degrees, grease and lin a springform tin.
Microwave the chocolate, butter, coffee and 1/2 cup of the sugar in the microwave on 30 sec intervals, stirring between each interval until melted. Mix in almonds and stir until smooth. Leave to cool.
Add the egg yolks to the cooled mixture and beat until mixed. In a separate bowl, beat the egg whites until foamy and then slowly add the remaining 1/4 cup sugar, beat until firm peaks. Mix 1/3 of the egg mixture into the batter until smooth, then gently fold in the remaining egg whites.
Pour into the tin and bake for 45-55 minutes until a skewer comes out clean (there may be some moist crumbs, just ensure there is no wet mixture)
Cool in the tin, then place on a plate and dust with icing sugar