Easy No Flour Organic Chocolate Cake
This maybe a gluten-free cake but it is still quite indulgent; made with butter and sugar, but don't let that put you off, keep it in perspective, you are not meant to eat the whole thing. Although having said that, it is delicious so you might try. Choose your ingredients well and you will most certainly impress. It's a great simple organic cake.
160g organic unsalted butter
320g organic dark chocolate at least 70% (I use Lindt)
145g unrefined organic golden castor sugar
5 large organic eggs separated
40g organic ground almonds
You'll need a 8" springform tin greased with butter
Preheat your oven to 180c
- Put the chocolate, butter and sugar into a heat proof bowl over a pan of simmering water make sure that the bottom of the bowl doesn't touch the water. As soon as the water comes to the boil turn off the heat and just allow the chocolate to melt. Stir occasionally.
- Once the chocolate has melted leave to cool for a few minutes until the bowl is just warm to touch. Stir in an egg yolk one at a time.
- Beat the egg whites with an electric beater, or by hand if you are feeling strong, until the egg whites form peaks. Careful not to over whisk, if the egg whites begin to look grainy. Stop.
- Fold in the almonds and half the egg whites, then fold in the remaining egg whites. Be gentle but don't take too long, it is the egg whites that are going to give the cake its rise.
- Put the mixture into your pre-greased cake tin and bake for 35 minutes or until cooked. You'll know it's cooked when it begins to slightly come away from the sides.
- Leave to cool then remove the cake tin. Don't attempt to do this straight away otherwise it will break on you. If this does happen don't worry, just cut into squares and pretend they were always meant to be that way.
Serve on its own, sprinkled with icing sugar or if you are feeling particularly in need of more chocolate melt in the same way (in a heatproof dish over simmering water) and pour over.