Gluten Free Flourless Chocolate Cake

From – Emma Richardson

Ingredients:

Cake:
600 g dark chocolate
300 g butter
300 g sugar
12 eggs separated
300 g ground hazelnuts (ground almonds can be substituted)

Chocolate Ganache:
250 g cream
350 g dark chocolate roughly chopped

Method:

Grease a 30cm cake tine. Preheat the oven to 180oC.
To make the cake melt the chocolate in the top of a double boiler.
Cream the butter and sugar until smooth and light.
Whisk in eggs yolks and add the hazelnuts and melted chocolate. Whisk the egg whites until stiff and fold into the chocolate mixture.
Pour into the prepared cake tin.
Bake 1 hour, or until the top bounces back when lightly touched.
Cool and cover with chocolate ganache.
To make ganache put the cream and dark chocolate in a microwave bowl and heat for 1 minute.
Stir, then heat again for 1 minute. (Microwave times will vary depending on the oven).
Mix until smooth and combined. Refrigerate until ready to use.