Wheat-Free Chocolate Cake

Spoil your loved ones with this indulgent cake: Recipe Alexandra Earl

  • 200g butter
  • 200g caster sugar
  • 11 large egg yolks
  • 350g dark chocolate, melted
  • 8 large egg whites
  • 100g ground almonds
for the icing
  • 200g sugar
  • 100g large egg whites
  1. Preheat the oven to 180°C. Lightly grease three baking tins and line them with baking paper. In a bowl, cream the butter with half of the sugar until pale. Gradually add the egg yolks, followed by the melted chocolate. In another bowl, beat the egg whites until soft peaks form, then add the remaining sugar. Continue beating until stiff peaks begin to form. Fold the almonds into the chocolate mixture, alternating with the meringue mixture. Pour into the cake tins and bake for 30 to 45 minutes. The mixture is cooked when a skewer inserted into it comes out clean.
  2. Allow to cool.
  3. To make the icing, place the sugar in a small saucepan and fill with enough water to cover it. Bring to the boil and continue boiling for 15 to 20 minutes. To test whether the sugar syrup is ready, drop a small quantity into a cup of water. You should be able to form it into a soft ball. Using an electric mixer, whisk the egg whites until soft peaks begin to form. With the machine running, pour a steady stream of the syrup into the egg whites. Continue to beat until the mixture cools. Using a palette knife, ice the top of each layer of the cake with the meringue icing and sandwich them together. Cover the sides of the cake with icing (optional). 
Note: This recipe can also be made as brownies. Add a handful each of white chocolate chips, chopped pistachios and dark chocolate chips to the batter and bake in a deep, 37×26cm baking tray for about 30 minutes. for the cake Serves 12 This recipe was originally featured in the Food 2013 issue of House and Leisure.