Gluten-free chocolate cake

1. 1

   Preheat the oven to 180C/160 Fan/Gas 4. Grease a 23cm/9in loose-bottomed round cake tin and line with greaseproof paper.

2. 2

   Melt the chocolate in a small heatproof bowl set over a saucepan of gently simmering water, making sure the bowl doesn’t touch the water.

3. 3

   Put the butter and sugar in a large mixing bowl and beat until light and creamy. Whisk in the egg yolks. Mix in the almonds, then lightly fold in the melted chocolate.

4. 4

   Using an electric hand whisk, beat the egg whites in a large, clean glass bowl until stiff peaks form. Fold into the almond mixture. Spoon into the prepared tin and level out the top.

5. 5

   Bake for 30-40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave to cool slightly in the tin, then transfer to a cooling rack.

1 serving ≈ 142 g

Nutrition values are estimates. - means data is unavailable.