Chocolate and Almond Cake

A delicious rich, moist wheat free cake, which can be served hot or cold with a generous dollop of mascarpone cheese. Adapted from a recipe from BBC good food.



Prep: 25 mins
Cooking 45-50 mins
Serves 10
Gluten Free

200g (7oz) salted butter
200g (7oz) luxury dark chocolate ( I adore Green & Blacks 75% cocoa)
250g (9oz) caster sugar
5 large eggs (separated)
200g (7oz) ground almonds
Finely grated zest of 1 orange
Cocoa powder to dust

1. Preheat oven to 190oC/ 375oF/ Gas mark 5. Butter and flour the sides of a 9 inch spring release tine and place a piece of greaseproof paper in the base.
2. Place the butter and chocolate in a large bowl over a saucepan of simmering water until melted. Remove from the heat and beat in the sugar and egg yolks.
3. Whisk the egg whites until they reach soft peaks. Fold in ground almonds, orange zest and chocolate mixture into the egg whites and transfer to tin
4. Cook in the centre of the oven for 45-50 mins until risen and firm to the touch. Cool in the tin, transfer to a wire rack, cover with a clean tea towel until cold. Dust with cocoa powder and serve with mascarpone if desired.