About this recipe:This cake uses ground almonds to replace the flour usually found in cakes. Be careful when preparing the almonds in a food processor because electric machines bring out the oil in nuts. Whizz a handful at a time.
175g (6oz) dark chocolate, chopped
10 eggs, separated
175g (6oz) caster sugar
350g (12oz) finely ground almonds
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Melt chocolate; set aside.
Beat egg yolks until thick and lemon coloured. Gradually beat in sugar. Blend in chocolate and almonds.
Beat egg whites until stiff peaks form. Fold whites into chocolate batter. Spoon batter into an ungreased 25cm tubed cake tin.
Bake at 180 degrees C (gas mark 4) for 1 hour, or until cake springs back when lightly touched. Remove from oven, turn it upside down on a cooling rack and cool for about 40 minutes before removing from tin.
I love this cake! I made it for a friend's birthday who cannot have gluten. Very moist and light cake. I made a chocolate/coffee frosting and was pleased as the basic cake is not too sweet. - 26 Jun 2012