INGREDIENTS
- 200g good quality dark chocolate pieces
- 150g dairy free margarine
- 5 eggs, separate the yolks and whites
- 165g sugar
- 150g ground almonds
METHODS
- Preheat the oven to 180ºC. Grease a round baking tray (measuring 22cm).
- In a saucepan, melt the chocolate and margarine over a very low heat. Allow to rest for 10 minutes.
- Beat the egg yolks and sugar until you have a creamy mixture. Add the chocolate and margarine mixture and mix in the ground almonds.
- In a separate bowl, beat the egg whites until you have soft peaks. Mix the egg white mixture into the cake batter.
- Pour into the greased oven tin and bake for approximately 55 minutes.
- Once baked, allow to cool for at least 15 minutes in the tin, before removing from the tin to cool further.
