When flour is like gold dust we can still bake indulgent chocolate cakes. This particular recipe is chocolatey, light, airy, delicious and as an added bonus GLUTEN FREE. This cake is an absolute must during this home baking season.
Melt together the chocolate, sugar and butter in a bowl over a pan of gentle simmering water.
Once all melted remove from the heat, stir in the ground almonds and whisk in the egg yolks one by one.
In a separate bowl whisk the egg whites until you form stiff peaks.
In stages gradually fold the egg whites into the chocolate mixture taking care not to knock out too much air (also add the Grand Marnier if you would like an extra zing).
Place the mixture into a lined and greased cake tin.
Bake at 180c for 45 minutes.
Once cooked remove from the oven and leave to cool before removing from the tin.
Dust with the icing sugar, a spoonful of whipped cream, ice cream or pouring cream.
A delightfully light gluten free chocolate cake