250 Of Nearly Everything Chocolate Cake

This is great for people who are on a non-wheat diet. you can also substitute ground hazelnuts for the almonds if you wish. i think this recipe was in a cuisine new zealand recipe book. the cake will be quite fudgy and not dry in the middle. it will also sink a little as it cools so don't worry if this happens!!

Steps

Preheat the oven to 180 degrees celsius.

Grease the base an 8-9inch diameter springform cake tin , and line with greaseproof or baking paper.

Melt the butter and chocolate in a double boiler.

Stir every so often and set aside to cool when there are no lumps.

Separate the eggs into two different bowls.

Beat the yolks , then add the caster sugar.

Beat until pale , thick and creamy.

Add the almonds , and mix to combine well.

Add the chocolate mixture and stir until well combined.

Beat the egg whites until stiff peaks form.

Gently fold into the chocolate almond mixture until well combined.

Pour into the prepared cake tin and bake for 40-50 minutes.

Make sure the top does not burn , when a skewer is inserted there will still be some mixture attached to it , but it will be soft as opposed to uncooked.

Remove from the oven and leave to cool in the tin.

When cool , remove from the tin.

You will need to run a knife around the edges.

Put on a plate after having removed the baki.

Ingredients

salted butter, dark cooking chocolate, eggs, caster sugar, ground almonds, bittersweet dark chocolate