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Flourless Chocolate Cake

Far too delectable and completely irresistible
Serves: 8
200g plain chocolate (70% cocoa)
80g cocoa powder
200g butter / margarine
200g caster sugar
200g very finely ground almonds  / hazelnuts or a use proportion of very finely ground rice to make it less rich
1/2 teaspoon gluten free baking powder
4 eggs, separated (the size of eggs varies so much – I want to measure this bit propely as yet an unfulfilled ambition but it does change the outcome a lot)
1 teaspoon or even  1 tablespoon vanilla extract- again this depends on the intensity of the product available to you
Preparation method
Prep: 20 mins | Cook: 30 mins
Note that cakes of this type will collapse and look flat because no flour is used.
1. Preheat oven to 180 C / Gas 4 (160 fan).
2. Grease a 23cm cake tin
3. Break the chocolate into small pieces and melt it with butter over hot water in a double boiler (or in the microwave). Remove from heat.
4. Beat the egg yolks with half of the sugar. Fold in the melted butter and chocolate mixture.
5. Beat egg whites until gradually add the remaining sugar, beating until stiff peaks form.
6. Fold in the chocolate mixture and other ingredients and place in prepared tin.
7. Bake for 25 to 30 minutes, or until the centre is firm but make sure not to overcook it.
8. Dust with icing sugar and serve with a dollop of cream / yoghout /icecream... pick your prefence, maybe even custard
Let cool for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.
It is very likely to break up in a distressing way because there is no flour to hold it together, but it still tastes wonderful.... looks are not everything even though they say we eat with our eyes.

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