The Best Flourless Chocolate Cake

Five ingredients, gluten-free, too easy. This flourless chocolate cake is a staple with my family - perfect for birthdays, dinner parties or just a decadent dessert for one. Imagine a rich, airy brownie x 10 and that is what you will get with this recipe.

Ingredients

• 250g Whittaker's dark chocolate

• 2/3 cup caster sugar

• 150g butter

• 1.5 cups ground almonds

• 5 eggs, separated

To serve (optional): fresh berries, cream, yoghurt, icing sugar, etc.

Method

1. Preheat oven to 180 degrees celsius.

2. Melt chocolate, sugar and butter in a bowl sitting on a pot of simmering water.

3. Once melted, remove from heat and stir in ground almonds - resist the urge to eat this mixture as it's going to smell divine - you must be STRONG.

4. Seperate eggs, putting whites in a big bowl and yolks in a small bowl.

5. Stir in the egg yolks one by one.

6. Beat the egg whites until stiff and peaky. Gradually fold in the egg whites to the chocolate mixture. It's important to fold rather than mix so that all the air from the egg whites is retained in the cake, giving it its light airy texture.

7. Pour the mixture into a buttered and floured cake tin (can use alt. flour to keep the cake gluten free), and bake in the oven for 40 - 50 minutes, or until a skewer inserted in the middle comes out relatively clean.

8. Leave to cool before removing from tin, and serve with desired accompaniments.

Enjoy!