Author Notes
Rich and chocolatey dessert cake that is also gluten free! —Teresa Ulyate
Ingredients
-
200 grams
dark chocolate (70% cocoa)
-
100 grams
butter
-
2
large eggs
-
60 grams
castor sugar
-
150 grams
ground almonds
-
cocoa for dusting
-
fresh raspberries for decorating
Directions
-
Preheat your oven to 180°C. Grease and line a 20cm cake tin (preferably springform).
-
Break the dark chocolate into pieces and place in a small saucepan with the butter. Stir over a low heat until melted and combined. Set aside.
-
Place the eggs and castor sugar in a bowl. Use an electric beater to whisk until thick and pale. Add the chocolate mixture and almonds and gently fold in.
-
Pour the mixture into your prepared tin and bake for 20-25 minutes or until an inserted skewer comes out clean. Allow to cool in the tin.
-
Dust the cake with cocoa and top with fresh raspberries just before serving.
See Reviews
See what other Food52ers are saying.
Review