Decadent Gluten-Free Chocolate Cake
7oz dark chocolate
6oz caster sugar (Baking sugar here in the US)
2 tbsp ground almonds (Or almond meal or almond flour)
1. Preheat the oven to 180ᵒ C/fan 160ᵒ C/gas mark 4. Line a 8” round cake tin with nonstick baking paper.
2. Melt the butter with the chocolate in a bowl set over a pan of simmering water, making sure that the bottom of the pan doesn’t touch the water. Add the sugar and stir occasionally with a wooden spoon until the sugar has dissolved. Let the mixture cool a little before adding the eggs one by one, mixing well after each addition. Add the ground almonds and mix again until smooth.
3. Pour the batter into the prepared tin and bake for 20-25 minutes, until the center is set but still a little wobbly. Turn the oven off but leave the cake inside for another 10 minutes, then remove from the oven and place the tin on a wire rack to cool completely.
4. Remove the cake from the tin, then wrap it in clingfilm and store it in the refrigerator. Take it out about 1 hour before serving. Remove from the clingfilm and serve in generous slices.