Gluten-free Dark Choco­late Cake

Serves 8-10

South African Country Life - - Country Chef -

• 255g salted but­ter

• 280g 70% dark choco­late, chopped

• 6 eggs (sep­a­rated)

• ½ cup white sugar

● 1/3 cup dark brown sugar

• 150g ground al­mond

• ½ tsp cream of tar­tar

METHOD

Melt but­ter and choco­late in a pot over medium heat. Take care not to over­heat. Re­move when just melted. Whisk egg yolks, white and brown sugar in a bowl. Add the egg mix­ture and al­mond flour to the choco­late pot. In a sep­a­rate bowl, whip the egg whites and cream of tar­tar un­til soft peak stage and fold into the choco­late mix­ture. Do not over­mix. Pour mix­ture into 23cm spring­form cake tin lined with non-stick pa­per. Bake " !# $ $ %$ Wine Sug­ges­tion Joost­en­berg Chenin Blanc No­ble Late Har­vest

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