This is a seriously rich and decadent chocolate cake and is a big favourite with many of my friends and family. It is also flourless and perfect to make if you are having guests over who are gluten intolerant.
Preheat oven to 180
Line and grease a 20cm round cake tin
In a double boiler, melt the butter and chocolate then set aside to cool slightly
Sift the cocoa powder into a large bowl and combine with the water until smooth
Stir in the chocolate, butter, almond meal, sugar and egg yolks
Whisk the egg whites with an electric mixer until soft peaks form. Fold the egg whites into the chocolate mixture in two batches
Spoon the mixture into the cake tin and bake for 1 hour. Allow to cool in the tin for 15 minutes before turning out
Serve dusted with icing sugar
Ingredients
Directions
Preheat oven to 180
Line and grease a 20cm round cake tin
In a double boiler, melt the butter and chocolate then set aside to cool slightly
Sift the cocoa powder into a large bowl and combine with the water until smooth
Stir in the chocolate, butter, almond meal, sugar and egg yolks
Whisk the egg whites with an electric mixer until soft peaks form. Fold the egg whites into the chocolate mixture in two batches
Spoon the mixture into the cake tin and bake for 1 hour. Allow to cool in the tin for 15 minutes before turning out
Serve dusted with icing sugar
