STUFF YOU NEED
For the cake
sugar free dark chocolate
at least 70% cocoa solids
plus extra for dusting
Preheat the oven to 180ºC or 350ºF and line and grease a 23 cm shallow, loose bottomed cake tin.
In a large heatproof bowl over a pot of simmering water, melt the butter and chocolate together.
Seperate the eggs into 2 large bowls (one with yolks, one with whites).
Add the icing sugar to the bowl with the egg yolks. Whisk until smooth and pale in colour.
In the other bowl, whisk the egg whites until peaks form. We used a hand held electric mixer.
Now, pour the melted chocolate into the yolk mixture and stir well.
Then add the almond meal, stir again.
One spoon at a time, gently fold in the egg whites to the chocolate mix. Slowly and carefully.
Transfer the mixture into the prepared tin and bake for 30 minutes or until a skewer inserted in the centre comes out clean.
Allow to cool, dust with a little extra icing sugar and serve.
This cake is delicious alone but we recommend you serve with delicious ice cream or the Italiano way... mascarpone cheese. Oh my, delicious!
Recipe by The Merrymaker Sisters, find more at getmerry.com