Gluten-Free Chocolate Cake

Serves 10

  • 200g dark cooking chocolate, broken
    200g butter, chopped
    5 eggs
    1¼ cups Bundaberg Caster Sugar
    2 teaspoons vanilla extract
    ¾ cup gluten-free self-raising flour
    1/3 cup cocoa
    1¼ cups almond meal
    Bundaberg Pure Icing Sugar, for dusting
    thick cream, to serve

1. Preheat oven to 160oC. Grease and line base and sides of a 23cm round cake pan with baking paper.
2. Place chocolate and butter in a heatproof bowl over simmering water. Ensure that the base of the bowl does not touch the water. Stir occasionally, until smooth. Set bowl aside to cool slightly.
3. Place eggs, caster sugar and vanilla in a large bowl and beat with an electric mixer until thick and pale (about 8 minutes). Add chocolate mixture and beat to combine.
4. Sift flour and cocoa together and add to chocolate mixture along with almond meal. Mix until combined.
5. Pour mixture into prepared pan and bake for 50 minutes. Cake will still be a little soft in the centre. Cool in the pan. Cake will deflate slightly on cooling.
6. Remove from pan and dust with icing sugar. Serve with thick cream.