Gluten Free Chocolate Cake

Number of servings: 10

Ingredients:

 

• 200g chocolate 70%

• 1/2 cup rapeseed oil

• 2 tsp chopped almonds

• 200g coconut sugar

• 5 eggs

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Method:

• Preheat oven to 180 degree Celsius. Put the baking sheet in a cake tin with a diameter of 20 cm.

• Break up the chocolate into small pieces and place in a heat-resistant bowl set over a pot of boiling water. Stir from time to time and wait until it's smooth.

• Pour a thin stream of rapeseed oil into the bowl with melted chocolate, mixing the mass using the whisk. Set aside to cool.

• Add ¾ of the sugar and stir for 2 minutes until it’s dissolved. Remove from the heat.

• Separate the egg yolks from the egg whites. Add a pinch of salt and ground almonds to the bowl of egg yolks and mix to combine, then add to the cool chocolate. Mix well together.

• Beat the egg whites until stiff then add the remaining sugar, 1 tablespoon per minute mixing with a hand mixer.

• Gently add the egg whites to the chocolate mix in 3 rounds, slowly folding it in.

• Pour into the prepared cake mould and bake for 40 minutes. Remove from the oven and cool.

• Decorate it with fresh blueberries and strawberries, dust it with some coconut flour.