It’s been an absolutely fantastic year so far, and we’re only 6 weeks in! We’re enormously grateful to everyone who has supported us. We may have been busy, but we’ve still had time to get into the Valentine’s Day spirit! Are you ready for a special cake recipe? We teamed up with our friend Eleanor Maidment Food Editor over at Waitrose Kitchen magazine to make this flourless chocolate almond cake. The perfect Valentine’s treat to have at home this weekend, it’s Rich, chocolatey and gluten-free!!
serves 8-10; cook 50 minutes.
175g unsalted butter, softened, plus extra for greasing
200g dark chocolate (70% cocoa), chopped
175g caster sugar
5 eggs, separated
½ tsp vanilla extract
½ tsp salt
100g ground almonds
1 Preheat the oven to 160˚C, gas mark 2. Grease a 23cm cake tin and line with baking parchment. Melt the chocolate in the microwave or in a bowl set over a pan of barely simmering water (the bottom of the bowl should not touch the water).
2 Using electric beaters, cream the butter and 125g sugar in a bowl for 5 minutes, until pale and fluffy. Beat in the egg yolks one at a time, then the chocolate, vanilla and salt. Fold through the ground almonds.
3 In a clean, separate bowl, whisk the egg whites to stiff peaks. Whisk in the remaining 50g sugar until stiff and glossy. Stir 1/3 of the egg white into the chocolate mixture to loosen, then carefully fold in the remaining egg white 1/3 at a time. Carefully tip into the tin, gently smooth the top and bake for 50 minutes until just set in the centre.
4 Leave the cake in the tin to cool for 30 minutes, then turn onto a wire rack and allow to cool completely.
5 Dust with icing sugar, slice and serve with whipped cream or creme fraiche. Enjoy with a good cup of tea!