Gluten Free Chocolate Cake Recipe – Torta Caprese

Directions

Prepare your baking tin – line the base of a 24cm (9 ½ inch) cake tin with greaseproof (wax) paper and grease the sides. Set your oven to 180C/350F/Gas Mark 4.

Melt the butter in a small saucepan, being careful not to let it overheat and burn. Once it has fully melted set it aside to cool while you get everything else ready

Break up the chocolate and whizz through a food processor until finely chopped but not powdery – you want to keep a little bit of bite to the pieces. You can use a good large kitchen knife to do this if you do not have a food processor.

In a large mixing bowl beat the egg yolks, sugar and vanilla extract together until they form a pale, smooth, thick mixture.

Now add the chocolate, almonds and melted butter to the egg and sugar mixture. Fold this together carefully.

Next, whip the egg whites until they form soft peaks then add this to the other ingredients. Carefully fold the egg whites into the chocolate, sugar and almond base until everything is perfectly combined.

Spoon this mixture into your cake tin and bake it in the oven for 50 to 60 minutes – when it is ready it should be just about firm to the touch.

Remove from the oven and allow it to sit in the tin to cool for a while before turning it out onto a plate.

Cut a wedge and place it on the serving plate. Dust with a little icing sugar and serve ideally with a spoonful of crème fraiche and some raspberries or redcurrants.