A naturally gluten-free cake that combines roast almonds and dark chocolate for a simple yet indulgent dessert, perfect for the Easter table.
Photographs: Natasha Liviero / Pexels
Text: Natasha Liviero
Dark chocolate almond torta
Makes 1 x 23cm cake
Ingredients:
130g ground almonds/almond flour
175g butter
200 chocolate
4 XL eggs
150g castor sugar
20g Kahlua liqueur/10g vanilla extract
Pinch of cream of tartar
Cocoa/Icing sugar for dusting
Method:
Set oven to 1500C.
Line the bottom of a 23cm spring-form cake pan with baking paper and then grease the sides and bottom of the pan.
Roast the ground almonds in the oven until lightly golden and fragrant. Remove from the oven and place in a bowl. Increase the oven temperature to 1800C.
Melt the butter and set aside to cool slightly.
Roughly chop the dark chocolate into 5-8mm pieces.
Separate the eggs and whisk the egg yolks together with 75g of the castor sugar and Kahlua/vanilla extract until thick and light in colour.
Fold in the almonds, melted butter and chocolate.
Whisk the egg whites with a pinch of cream of tartar for a few minutes.
Add the remaining 75g castor sugar, tablespoon by tablespoon, until all the sugar has dissolved.
Fold the egg whites into the chocolate mixture.
Pour the mixture into the prepared cake pan and bake for 50 — 55 minutes.
Cool the cake in the pan.
Dust with cocoa (or icing sugar for extra sweetness) before serving.
Store at room temperature in an airtight container. This cake lasts well and tastes even better a day or two after baking.
