About this recipe:This delightful gluten free chocolate torte is utterly delicious, rich, creamy and moreish. Best served with some grated chocolate and dusted with icing sugar.
3 eggs, separated
80g golden caster sugar
160g Bourneville® chocolate, melted and cooled
110g unsalted butter, melted and cooled
55g almond flour (or ground almonds)
1 tablespoon cocoa powder
icing sugar, for dusting
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Method Prep:20min › Cook:40min › Ready in:1hr
Preheat the oven to 170 C / Gas 3. Grease an 18cm cake tin and line with baking parchment.
In a mixing bowl, whisk the egg yolks with 2 tablespoons of the golden caster sugar until the mixture is thick and pale. Gradually add in the melted chocolate, butter and the vanilla extract. Gradually sift in the almond flour and cocoa powder and mix well.
In a separate bowl, whisk the egg whites along with the remainder of the sugar until glossy stiff peaks form. Fold the egg whites into the chocolate mixture trying to keep as much air in the mixture as possible. Transfer into the prepared tart tin, tap the tin on the counter a couple of times to help the mixture settle, then smooth the top.
Bake in the preheated oven for 30 to 40 minutes or until a skewer inserted into the centre comes out clean. Dust with icing sugar prior to serving.
Remove from the oven and allow to cool completely before removing from tin, slicing and serving.
To ensure that this cake is gluten free, use the gluten free versions of ingredients or check the labels for any gluten additives.