200g dark chocolate (gluten-free, chopped)
150g butter (unsalted)
4 large eggs
150g almond flour (or ground almonds)
150g sugar (caster sugar or coconut sugar for a healthier option)
1 tsp vanilla extract
1/2 tsp baking powder (gluten-free)
Pinch of salt
Powdered sugar for dusting
Fresh berries or whipped cream for serving
9-inch round cake tin
Mixing bowls
Whisk or electric mixer
Heatproof bowl for melting chocolate
Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake tin with parchment paper.
Melt the chocolate and butter: Place the chopped chocolate and butter in a heatproof bowl. Melt them together over a pot of simmering water (double boiler method), stirring occasionally until smooth. Remove from heat and let it cool slightly.
Beat the eggs and sugar: In a separate bowl, whisk the eggs and sugar until light and fluffy (about 3-4 minutes). You can use a hand whisk or an electric mixer.
Combine the chocolate mixture: Gradually pour the melted chocolate and butter into the egg mixture while continuing to whisk.
Add the dry ingredients: Gently fold in the almond flour, baking powder, and a pinch of salt. Mix until just combined, being careful not to overmix.
Pour into the tin: Transfer the batter to your prepared cake tin, smoothing the top with a spatula.
Bake: Place the cake in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cake should be set but still moist in the middle.
Cool and serve: Let the cake cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar if desired and serve with fresh berries or whipped cream.
Tips:
This cake can be made a day in advance and stored in the fridge for extra moisture.
For a nut-free version, you can substitute the almond flour with a gluten-free flour blend.
Calories: 310
Fat: 23g
Carbs: 22g
Protein: 6g
