Special thanks to Ilse van der Merwe from The Food Fox for developing this recipe.
This decadent cake with its characteristic cracks, crunchy exterior and moist, brownie-like texture ticks all the boxes. And best of all, gluten intolerant friends can join the party!
Makes one 23 cm cake, serves 10-12
- 250 g dark chocolate (preferably 70% cocoa content)
- 250 g salted butter
- 200 g Montagu almond flour
- finely grated rind of half an orange
- 5 ml (1 teaspoon) almond essence (optional)
- 5 XL eggs, separated
- 250 g caster sugar
- 1/4 teaspoon salt
- Preheat oven to 180 C and line a 23 cm spring form cake tin with non-stick baking paper on the bottom and sides.
- Break the chocolate into smaller chunks, then place in a mixing bowl with the butter. Microwave for 30 seconds, then stir with a spatula. Microwave for another 30 seconds, then stir again. The butter should be warm and melted by now, and the chocolate should be almost melted. Microwave for another 30 seconds, and stir until smooth. Set aside, or continue until melted and smooth.
- In a large mixing bowl, add the almond flour, almond rind and essence.
- In another smaller mixing bowl, add the egg whites and whisk with electric beaters to achieve stiff peaks. In a separate small mixing bowl, add the egg yolks with the caster sugar and salt and whisk (using the same beaters) until pale and thick. Add the yolk mixture to the melted chocolate mixture and mix well with the beaters, then add the whisked whites a little at a time and fold into the mixture (do not beat).
- Pour the batter into the prepared cake tin, then bake for 40-45 minutes until cracked on top and fully risen in the middle. Remove from the oven and leave to cool in the tin – the cake will sink back in the middle. When fully cooled, remove the sides of the tin and transfer to a cake plate.
- Serve sliced at room temperature with whipped cream or fresh berries or some chocolate ganache (or all of the above).
To make chocolate ganache, microwave 150-200 g dark chocolate with about 90-125 ml cream, stirring every 30 seconds until smooth and melted. Drizzle all over the cake, or leave to thicken slightly and spread it in swirls.