Chocolate cake - gluten and dairy free + photo

INGREDIENTS

300g dark chocolate
1 cup (250ml) orange juice
4 eggs separated
¾ cup (165g) brown sugar
1½ cups (165g) ground almond/meal
icing sugar/confectioners, for dusting

METHOD

Preheat oven to 160°C or 140°C fan-forced. Grease with DF Margarine and line 22cm cake tin.

Melt chocolate with orange juice over bain marie or in short bursts in the microwave until smooth.

Whisk egg yolks together with sugar till pale and doubled in volume.

Fold in chocolate mixture and almond meal.

Whisk egg whites to soft peaks and fold into chocolate mixture.

Pour into prepared cake tin.
Place cake tin into a large baking dish and pour enough boiling water into the baking dish to come half way up the sides of the cake tin.
Bake for 50 minutes in preheated oven.
Remove from oven and refrigerate until cold.

Serve dusted with icing sugar.
This is a very rich truffle-style cake.
It is not supposed to be light and fluffy, but very rich and unctuous.
It will keep in an airtight container up to 1 week

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Best Regards,
David

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Last edited by daveyboy on Wed Nov 18, 2009 7:50 pm; edited 4 times in total

Davey Boy

That sounds divine, I'm making it tomorrow, so i'll let you know how it goes. Thanks for the yummy recipe

Joanne