Flourless almond chocolate cake

Naturally gluten-free and rich enough to be eaten as a dessert…happiness is just a cake away!

Ingredients:

• 6 eggs

• 250g dark chocolate

• 2 tsp instant coffee

• 200g butter, chopped

• 1 cup caster sugar

• 1/4 cup cocoa, sifted

• 1 3/4 cups ground almonds

  Instructions:

  1. Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Butter and line a 10-inch springform cake tin.

  2. In an electric mixer, beat the eggs on high for approximately 10 minutes or until fluffy peaks form.

  3. While the eggs are being whipped, melt the chocolate and butter together over low heat. Once melted, add the sugar and coffee, stirring until dissolved. Sift in the cocoa and whisk to combine.

  4. Gently fold small amounts of the melted chocolate mixture and ground almonds alternately into the whipped eggs, being careful to retain as much air as possible.

  5. Carefully pour the batter into your prepared cake tin and place it in the oven for about 40 minutes, or until the cake is puffed up and just set. To test doneness, there should be the slightest wobble. It's better to slightly undercook than overcook this cake.

  6. Once baked, remove the cake from the oven and allow it to cool. It may sink slightly in the middle, creating the perfect space to pile up whipped cream!

Serve as is, dusted with cocoa and eaten with black coffee in the morning, topped with whipped cream and roses for a special afternoon tea or with whipped cream and berry sauce for a super yummy dessert.