I'm not really sure if flourless baked goods are actually better for you, what I know is that they are going to stay around for a while, so why not to make your own gluten-free treats? Well, to start, nut meals are very expensive, I mean 200g of almond flour cost around the same that 1 kilo of regular flour, no wonder this is a trend and not a staple.
The good news is that dried nuts are much cheaper if you buy them in bulks, so you can always make your own nut flour. Process the nut of choice in a food processor until a fine meal forms, sift it a couple of times, and process again any large pieces of nuts left in the colander, you want the flour to have an even texture. Keep it in an airtight container, as you would with regular flour.
- 350g dark chocolate, chopped
- 150g unsalted butter
- 6 eggs at room temperature, separated
- 1 vanilla bean, split and seeds scraped or 1/4tsp vanilla extract
- 175g light muscovado sugar
- 200g almond flour
- Cocoa for dusting
Preheat the oven to 160°C. Lightly grease the sides and line the base of a springform cake tin with grease-proof paper, mine is 23x7cm large.
Place the chopped chocolate and butter in a heat-proof bowl over a saucepan of simmering water, stir occasionally until melted and smooth. Allow the mix the cool slightly.
Using an electric mixer, whisk the egg whites until stiff peaks form. Gradually add 90g of the muscovado sugar and whisk until thick.
Place the egg yolks, vanilla, the remaining muscovado sugar, chocolate mixture and almond flour in a bowl, mix until well combined.
Fold in the egg whites into the chocolate, mix in 2 or 3 batches until well combined.
Pour the mixture into the tin and bake for 1 hour or until the top is set and an inserted skewer comes out with dry crumbs attached.
Let the cake cool completely in the tin. Run a knife around the edge and remove from the tin. Dust with cocoa. This chocolate cake is richer than a regular cake, so you don't need to overdress it with cream or ice cream, fresh berries or a cup of coffee is all you need to accompany a slice.