cressida bonas’s gluten-free chocolate cake

gluten fiends, Don’t let the lack of gluten put you off trying this recipe.

This gooey, oozy, and (sorry, but it is!) moist cake does not suffer at all. And for all gluten-intolerant readers, you’re welcome.

ingredients

200g dark chocolate (70-75%)

130g soft unsalted butter

6 eggs (yolks and whites separated)

200g caster sugar

150g ground almonds

Method

First things first, preheat your oven to 180°

Melt the chocolate and the butter together in a bain-marie or microwave.

Beat the egg yolks together with the sugar using a hand mixer or a Kitchen Aid. You can also do this by hand, it just takes a bit of elbow grease.

Beat the egg whites (same advice as above applies) and chuck in a pinch of salt. You want these to look pretty whipped and light.

Mix the yolk and sugar mixture with the melted chocolate and add the ground almonds.

Then gently fold in the egg whites.

Pour the mixture into a buttered dish and cook for around 30-45 minutes at 180°. Check with a knife after half an hour, as you don’t want to overcook it.

This delicious cake is best served warm. If you’re confident with your timings, put it in at the beginning of the meal and serve gooey.

Enjoy!