This recipe is similar to the flourless chocolate recipe. Before we were introduced to “Gluten Free recipes, Tortes existed – tarts without flour! This recipe came from an Australian Womens Weekly cookbook with some slight modifications.
Hints & Tips
- You can replace the 160g Butter with 160ml Olive Oil or add 40g more chocolate and do not use any Butter or Olive Oil!
- GF, Veg
- Category: Baking - Desserts, Desserts, Gluten Free, Vegetarian
Ingredients
CAKE
- 160 grams Lindt 70% Cocoa Chocolate, Chopped Coarsely
- 160 grams Butter
- 5 Eggs Separated
- 3/4 cup Caster Sugar
- 1 cup Almond Meal
- 2/3 cup Toasted Flaked Almonds
- 1/3 cup Coarsely Grated Lindt 70% Dark Chocolate
GANACHE
- 125 grams Lindt 70% Cocoa Chocolate
- 80 Thick Cream
Instructions
- Preheat oven to 180 degrees Celsius of 160 degrees for fan forced ovens.
- Grease a deep 22cm round cake tin and line base and sides with baking paper.
- Heat chopped chocolate and butter in a small saucepan over water at a low heat until chocolate has melted – allow to cool to room temperature.
- Beat egg yolks and sugar in a bowl with an electric mixer until thick and creamy.
- Fold in chocolate mixture, almond meal, flaked almonds and grated chocolate.
- Beat egg whites in a small bowl with an electric mixer until soft white peaks form.
- Fold into chocolate mixture in 2 batches.
- Pour mixture into pan and bake for about 45 minutes. Stand cake in pan to cool for 15 minutes.
- To make the ganache, stir chocolate and cream over a low heat until smooth.
- Pour over cake and allow to stand for 30 minutes before serving.
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