Gluten Free Chocolate & Almond Cake
By Pettigrew Tea Rooms

Serves: 12
 
Ingredients
5 eggs
200g butter
200g sugar
200g plain chocolate
200g ground almonds
 
Method

1. Melt the chocolate and butter together, then mix in the almonds. Set this mixture aside to cool slightly.
2. Seperate 4 of the eggs. Mix 1 whole egg and 4 yolks with the sugar. Blend this with the chocolatey mixture.
3. Beat the 4 remaining egg whites until they are stiff. Using a metal spoon, carefully fold the eggwhites into the chocolatey mixture.
4. Pour into a non-stick spring-form baking tin and bake at 175-180 for 45 mins.
5. For that extra decadence, ice the cake once cool with chocolate ganache.