Heavenly moist gluten free chocolate cake
I managed to get this recipe from my sister Andrea after trying this heavenly moist cake.
Queen of Sheba Cake
125g dark chocolate (70% cocoa solids)
1 tablespoon brandy
1 tablespoon black coffee
100g unsalted butter (room temperature)
100g castor sugar
100g ground almonds (or you could use hazelnuts)
Preheat oven to 160˚C
Line an 18cm round cake tin with baking paper. A spring-form tin is a good idea as this cake is quite delicate and can crack when you turn it out.
Method: Combine chocolate, brandy and coffee in a medium-sized bowl over water making sure the heated water can’t touch the base of the bowl. Stir when melted and add butter and sugar. Mix well. Add ground almonds and stir very well. Lightly beat egg yolks and stir into the bowl off the heat. Beat egg whites until firm. Lighten the chocolate and almond mixture with a spoonful of egg white then fold in the rest of the whites and spoon into the lined cake tin. Bake for 40-45 minutes. The cake will be a bit gooey in the middle and will have developed a crust. Cool it completely in the tin then carefully invert onto your serving plate.
To serve: dust with icing sugar and serve with berries and whipped cream or yoghurt.