Don’t miss out on this treat just because you have a wheat allergy.
Preparation time: 15 minutes
Baking time: 20-40 minutes
Oven temperature: 150°C
• 180g dark chocolate, chopped
• 150g (165ml) butter
• 5 large eggs, separated
• 35g (110ml) cocoa powder
• 220g (250ml) castor sugar
• 100g ground almonds
• 90g dark chocolate, chopped
• 100-125ml cream
• chocolate shavings, to garnish
1 Melt the chocolate and butter together in a saucepan over low heat. Set aside to cool slightly. Stir in the egg yolks, cocoa and sugar.
2 Whisk the egg whites in a separate bowl until stiff peaks form. Fold a quarter of the egg whites into the chocolate mixture, then add the remaining egg whites and fold in very gently. Sprinkle half the ground almonds over and fold in, then fold in the remaining almonds. For individual cakes, pour into greased ovenproof teacups or ramekins, or alternatively use a 20cm greased and lined cake tin.
3 Bake for about 20 minutes, or until a skewer inserted comes out clean. The bigger the teacup or ramekin, the longer the baking time. Leave to cool in the containers.
4 Ganache icing Heat the chocolate and cream together until the chocolate has melted. Use less cream for a spreadable icing or more cream for a pourable icing. Leave to cool then spread or pour over the cake while lukewarm. Sprinkle with chocolate shavings.