This might be just about the best chocolate cake, easy & quick to make, squidgy which is what we all want in chocolate cake and gluten free. The topping is lovely but not vital

200g dark chocolate, chopped.

200g butter

200g caster sugar

200g ground almond

1 teaspoon vanilla extract

1 tablespoon coffee essence, like camp or blend instant coffee with a little hot water to make a thick paste

3 eggs, separated


100G dark chocolate, chopped

2 tablespoon cream

6/8 glace morello cherries, cut in half

Set oven 180c gas 4, line a 20cm square cake tin with non-stick paper

Melt the chocolate and butter in a large bowl on a low setting in the microwave. Remove from the oven mix well, then stir in sugar, ground almond, vanilla and coffee. Next add in the egg yolks and stir really well. In another very clean dry bowl whisk the egg whites till stiff. Then fold gently into the cake mixture. Pour the mixture into the prepared tin and bake for 35/40 minutes. Cool completely. To make the topping, melt the chocolate and cream together also on a low setting. When the cake is cooled spread over the topping and garnish with the cherries or some toasted chopped nuts.