Rich Chocolate Cake
A devilishly divine chocolate cake recipe. Blending dark chocolate and ground almonds with a contrast of sea salt, this rich chocolate cake is also gluten-free.
This scrumptious cake is made in a single tin because it is so devilishly rich. Ground almonds replace flour and give the cake a subtle nutty flavour that pairs well with the dark chocolate. Rich and flavourful on its own, this special confection needs no icing or adornment.
|160g||good-quality dark chocolate, broken into smallish chunks|
|Pinch of sea salt|
|160g||cold unsalted butter, cut into 1cm pieces, plus extra for greasing|
You will need a 23cm round cake tin.
Preheat the oven to I80°C/gas 4. Butter a 23cm round cake tin and line the bottom with baking paper.
Combine the chocolate and salt in a heatproof bowl set over a pan of barely simmering water. When the chocolate has almost completely melted, turn off the heat, but keep the bowl over the pan. Drop the cold pieces of butter in the bowl, without stirring. Let the mixture sit for a few minutes until the butter begins to melt, then give it a stir and let it sit for another few minutes. Stirring too much at this point would cool the chocolate too quickly.
In a separate, clean bowl, whisk the egg whites to soft peaks. Add the caster sugar and beat until stiff peaks form.
Now stir the chocolate mixture until all the butter is melted, and remove the bowl from the pan. Use a whisk to incorporate the eggs yolks into the chocolate mixture, one at a time. Gently fold in the egg whites just until incorporated.
Lightly fold in the ground almonds, being careful not to take too much air out of the egg whites.
Pour the mixture into the prepared cake tin and bake for 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and leave to cool in the tin for 10 minutes before carefully turning the cake out onto a serving plate.