Flourless chocolate cake with almond meal

A Donna Hay recipe – I find her cakes so easy to make. Generally one bowl, easy mix and few ingredients, plus reliable, great cakes. This is probably the family favourite and my go-to for a quick cake  - I make sure I always have these ingredients now. I bulk up on almond flour especially. Plus you don’t have to wait for butter to soften! Or separate eggs…

This has been a winner at school cake stalls too! Everyone loves gluten free versions of a great chocolate cake. And I like it stores in the fridge – it is meant to  - so we have little slivers, over time, happily.

Pictured: Flourless chocolate cake with almond meal

350g good quality cooking chocolate 70%, chopped

185g unsalted butter, chopped

6 eggs

220g / 1 cup brown sugar

60ml / ¼ cup milk

120g / 1 cup almond meal (ground almonds) or substitute favourite nut meal

Preheat oven to 170 °C/ 150 °C fan-forced.

Line the base and sides of a 22cm springform cake tin with non-stick baking paper.

Place butter and chocolate in a saucepan over low heat and melt gently – stirring to make sure the bottom doesn’t burn. Take off the heat to cool slightly as soon as it is all melted.

In a large mixing bowl, throw in the rest of the ingredients. Whisk well with a hand beater until mixed. 

Slowly pour in the chocolate mixture and with a hand whisk blend until smooth.

Spoon mixture into the prepared tin.

Importantly – cover tightly with foil and seal well.

Bake 40 minutes.

If it doesn’t look cooked through - it should even have a few cracks – keep cooking until it is. It may mean the foil wasn’t tight enough, so add another piece – give it another 5- 10 minutes, at intervals. It may end up a little more dense with the extra cooking, but it will still be delicious which is why this recipe is so good. 

Once cooked, remove the foil and let cake cool in the tin on a rack.

Dust with cocoa to serve.

Store in the fridge and it can last for up to a week. Cover airtight well in a tin.

Serves 12