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Makes
1, 8-inch round pan cake
Author Notes
A recipe that has been passed on in my family that is a fantastic decadent cake that uses your favourite nut of choice to add body to this flourless chocolate cake while keeping it moist. Quick and easy it's a crowd pleaser and is a great dessert for someone looking for a gluten free cake that will be loved by all. —Emma Kristensen
Ingredients
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250 grams
bakers bittersweet chocolate
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1/2 pound
unsalted butter
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1 cup
white sugar
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1 cup
finely chopped nuts these can be either: walnuts, almonds, or pecans
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4
eggs
Directions
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Pre-heat your oven to 350 degrees.
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On low heat melt the butter, sugar, and bakers chocolate until everything has melted together stirring constantly.
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Take your nuts of choice and finely chop or use a food processor to chop the nuts into a flour-like texture. Then add them to the butter, sugar, and chocolate mix and stir in thoroughly.
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Remove the mixture from the heat for about 10 minutes. This will ensure that the eggs will not cook when added.
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Add the eggs and mix well. The batter should become thick and shiny.
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Line an 8-inch round pan with parchment paper and then pour in the batter. Smooth the surface so it is flat.
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Bake for 35-40 minutes this cake cooks like a brownie so try not to over bake. The middle will look soft with the edges baked.
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Cool and enjoy!
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