Is delicious, no?


200g butter
200g dark chocolate { 60% cocoa plus- I used Lindt chocolate orange excellence}
6 medium eggs
50g ground almonds
100g caster sugar

That’s five ingredients my friends! Five! For a beautiful, flourless & gluten free delight.


Oven {fan assisted} at 180!

Okay, so we start by preparing a bain marie. That’s a pan of boiling water on a stove, with a bowl nestled atop it. If you can, have the water not touch the base of the bowl. Add your chocolate & your butter, and let it melt together.

Meanwhile! Take your glorious eggs and separate the whites from the yolks in two separate bowls. Whisk the egg whites until stiff enough to remain in place when you flip tip the bowl. Pop that to one side for now. With your egg yolks, add the sugar, and then whisk for about thirty seconds until light and fluffy.

Now, return to your chocolate & butter, stir, stir until it’s fully melted. Take the bowl off the heat, and pour in the ground almonds. Fold until incorporated.

Pour the chocolate/butter/almond mixture into your egg yolks & sugar, keeping a steady stream and stirring all the time. When the mixture has turned a nice light brown, fold in the egg whites.

Be gentle now, you don’t want to beat out the air you just whisked in!

Once all the lumps of egg whites are gone, you’ll be left with a super light, super airy cake mix.

Pour it into your buttered cake tin, and pop it into the oven for about forty minutes. You want the centre still wobbling when you take it out, but the edges to have a firm squishiness.

Let it cool completely- it will grow firmer as it hardens, and by not overcooking it, you’re keeping the texture incredibly moist- just as it should be!

It’s essentially a baked mousse. And it’s delicious. Go bake one.



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