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.

Yields1 ServingQuarter (0.25 Servings)Half (0.5 Servings)Default (1 Serving)Double (2 Servings)Triple (3 Servings)
 150 g dark chocolate
 150 g butter, unsalted
 4 eggs, separated
 1 cup brown sugar
 1 cup almond meal
  cup cocoa
  cup water
1

Preheat oven to 180

2

Line and grease a 20cm round cake tin

3

In a double boiler, melt the butter and chocolate then set aside to cool slightly

4

Sift the cocoa powder into a large bowl and combine with the water until smooth

5

Stir in the chocolate, butter, almond meal, sugar and egg yolks

6

Whisk the egg whites with an electric mixer until soft peaks form. Fold the egg whites into the chocolate mixture in two batches

7

Spoon the mixture into the cake tin and bake for 1 hour. Allow to cool in the tin for 15 minutes before turning out

8

Serve dusted with icing sugar

Ingredients

 150 g dark chocolate
 150 g butter, unsalted
 4 eggs, separated
 1 cup brown sugar
 1 cup almond meal
  cup cocoa
  cup water

Directions

1

Preheat oven to 180

2

Line and grease a 20cm round cake tin

3

In a double boiler, melt the butter and chocolate then set aside to cool slightly

4

Sift the cocoa powder into a large bowl and combine with the water until smooth

5

Stir in the chocolate, butter, almond meal, sugar and egg yolks

6

Whisk the egg whites with an electric mixer until soft peaks form. Fold the egg whites into the chocolate mixture in two batches

7

Spoon the mixture into the cake tin and bake for 1 hour. Allow to cool in the tin for 15 minutes before turning out

8

Serve dusted with icing sugar

flourless chocolate cake