This chocolate cake is a favorite on our home. Contrary to most cakes, it has no flour; instead, we have almonds and white eggs, beaten. It makes it lighter and easier to digest for most people who usually experience feelings of heaviness after eating flour-based cakes.
This cake is perfect for a treat, a nutrient-rich snack, and for people who have a gluten-free diet.
For this recipe I am using raw cane sugar, which is much better than refined caster sugar. Plus it’s less than 10g (2 teaspoons) per serving, so, as I explain here, it’s really no big deal at all.
The recipe comes from the BBC Goodfood 101 Cakes and Bakes cookbook.
Serves 8-10 – Total time 55 min.
4 oz. (100g) butter, organic, diced
5 oz. (140g) dark chocolate (75% to 85% cocoa), broken into pieces
6 eggs, free-range, separated
5 oz. (140g) ground almonds
3 oz. (85g) raw cane sugar
pinch of sea salt
cocoa powder, for dusting
thick cream or a few strawberries, to serve (optional)
Preheat oven to 300ºF. Butter and line the base of a 9in (24cm) spring form cake tin.
Melt butter and chocolate in a small pan on low heat. Stir until smooth, take away from heat and leave to cool slightly for about 5 minutes.
Then, stir in the egg yolks, one at a time, then the sugar and the ground almonds.
Put the egg whites into a cold bowl, add a pinch of sea salt, and whisk with the food processor until soft peaks form.
Stir 2 tbsp. of the whites into the chocolate mixture, then carefully fold in the remainder using a wooden spoon.
Spoon the mixture into the prepared tin and bake for 35 minutes until well risen and just firm. Cool in the tin.
Remove the cake and dust with cocoa powder.
Serve with thick cream or a few strawberries, depending on the season.