Tasty Tuesday #23 Wheat-Free Chocolate Cake

Today's recipe is one of my new favourites. It is a wheat-free chocolate cake which it also suitable for coeliacs and wheat intolerant people. It is pretty amazing and tastes incredible. It is up to par with The Natural Foods Bakery's Divine Chocolate Cake. The cake itself is rich but lasts for a week or more if stored in an airtight container.

Ingredients;

• 4 eggs, separated 
• 100g ground almonds
• 100g cocoa powder
• 200g chocolate 
• 80-100ml water
• 400g soft brown sugar

Method:

1. Preheat the oven to 180°C.

1. Melt the chocolate in the microwave or in a bowl over hot water (not using the water required).

2. In another bowl, add ground almonds, cocoa powder, brown sugar, water and egg yolks and combine. First add the 80ml of water and add more if needed.

3. Once the chocolate has melted add to the bowl with ingredients and mix it until it is all combined.

4. In a separate, dry, clean bowl add the egg whites. 

5. Using a whisk (electric one makes it easier) whip until soft peaks form. It should be white and able to hold the peak.

6. Gently fold the egg whites int the chocolate mixture until it is all folded through. By folding, you keep it light and airy.

7. Line a cake tin with baking parchment and pour the mixture in.

8. Cook the cake in the oven for 25-30 mins and check with a metal skewer. You still want the tiniest bit of mixture left on the skewer and it keeps it like soft in the inside but crunchy outside.

9. Leave to cool for 30 mins in the cake tin before transferring it out onto a wire tray to cool further.

10. Once cooled, cut into slices and eat or store in an airtight container.

Thanks for reading and I hope you enjoy this recipe. I just fixed up my Bloglovin' so now you can follow me on Bloglovin'.

Ta-ta for now, Nee x