CHOCOLATE & ALMOND CAKE - TM

This is a gluten free cake which is easy to make and it is delicious. It is quite a dense cake, and it is excellent served with some double cream or ice-cream on the side. I found that because it sinks after the cake has cooled down, the white chocolate frosting tends to get into the middle and the sides do not get much. That is why I added some grated dark chocolate to make it look a bit better. 😊

Difficulty: easy
Preparation time: 20 min
Total time: 2h 50 min
Serving size: 12 portions

Ingredients
Base
100g butter, plus extra for greasing
150g dark chocolate, small pieces or callets
4 medium eggs
130g caster sugar
130g ground almonds
1 tsp baking powder

White chocolate topping
150g white chocolate, small pieces or callets
50g water
50g butter

Preparation
Base
Preheat oven to 180°C. Grease and line a spring form flan tin (approx. Ø 22 cm).
Place dark chocolate and butter in mixing bowl then chop 10 sec/speed 7. Scrape down sides of mixing bowl with spatula then melt 2 min/50°C/speed 2. Scrape down sides of mixing bowl then melt again 2 min/50°C/speed 1.

Insert butterfly whisk. Add eggs and sugar in mixing bowl then cook 10 min/50°C/speed 3.
Add almonds and baking powder then mix 20 sec/speed 2. Finish mixing with spatula then transfer to prepared tin. Bake for 20 minutes (180°C). 

Meanwhile, clean mixing bowl.Leave to cool in tin.

White chocolate topping
Place white chocolate in mixing bowl and chop 10 sec/speed 7.
Add water and heat 4 min/37°C/speed 2.
Add butter and mix 4 min/37°C/speed 2.5. Pour over cooled cake in tin then refrigerate for 2 hours. 

Remove from tin, cut in slices and serve.

Serves 12 

Nutrition per 1 portion

Calories:1962 kJ / 469 kcal

Protein: 7.7 g

Carbohydrates: 31.97 g

Fat: 34.52 g