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
250g 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
TOPPING
100g dark chocolate, chopped
2 tablespoon cream
80g toasted hazelnuts, chopped
Set oven 180c gas 4, line a 23cm 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 finish with the chopped nuts.
