This gluten free chocolate cake makes the perfect rich dessert as well a show stopping cake at a special tea party. It only contains 5 ingredients and is really easy to make.
125ml castor sugar – if you want to make the cake low carb you can use xylitol
150g ground almonds
150g dark chocolate
White chocolate curls for decorating
Strawberries for decorating
Combine the chocolate and butter in a glass bowl and microwave on medium heat for about 2 minutes until melted and smooth. Set aside to cool.
Put the eggs and sugar into the bowl of an electric mixer and use the whisk attachment . Beat on high speed until thick and double in volume.
Beat in the cooled chocolate mixture . Carefully fold in the ground almonds using a spatula.
Spoon the mixture into a 20cm spring form cake tin that has been base lined. Bake at 160C for 25-30 minutes until a skewer inserted into the cake comes out clean.
Remove from the oven and cool in the tin. Remove when cool and place on a serving plate . Pour over the ganache icing and place in the fridge to set. Decorate with chocolate curls and strawberries . This is also delicious served with a dollop of whipped cream.
Ganach icing: combine the chocolate and cream in a glass bowl and microwave on medium heat for 1-2 minutes until melted and smooth. Allow to cool and thicken to a pouring consistency . Pour and spread over the cake.