Julie, the Home Economist from Ilve Appliances in Sydney sometimes makes this delicious cake as part of their cooking class. I enjoyed it so much when I tried it that I extracted the recipe from her. She new the ingredients off by heart which is always impressive. Now that’s a good cook!
I am melting the chocolate and butter in the steam oven here but the rest of the cake is cooked in a traditional oven on Fan Forced.
Another gluten-free option to have up your sleeve for when you need that special dessert. You can also adapt it to also being dairy free buy substituting the butter with two and a half tablespoons, (50ml) Olive oil.
Ingredients:
180g Lindt, 70% dessert chocolate
100g butter (see note above)
1 1/3 cups packed brown sugar
1 cup almond meal
4 eggs, separated
Method:
- Grease and line a 20cm springform tin.
- Melt the butter and chocolate together until smooth, you can do this in the steam oven following the link above or in a bowl over a simmering pot of water. Let it cool. If you are cooking the cake in the combi, wipe out the steamer now so it will dry before cooking.
- Beat egg yolks and sugar until soft and creamy.
- Fold in cooled melted chocolate, mix well then add almond meal.
- In a separate bowl beat egg whites until soft peaks form. Don’t overbeat they should be a medium hold.
- Gently fold into chocolate mixture starting with one spoonful of the egg white to work it in then very gently with the remainder.
- Bake @ 160°C Fan Forced for 1 hour.
Add whipped cream and berries to the top of the room temperature cake to serve. Yum
Note: Even better if warmed slightly before serving and the cream added at the last minute. Do not serve cold from the refrigerator.
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