Prep time: 10 minutes | Cook time: 45 minutes | Total time: 55 minutes | Serves: 8
Dairy Free | Dessert
ingredients:
250g of 70% dark chocolate
150g of caster sugar
150g of butter
100g of almond meal
5 eggs, separated yolks and whites
Icing sugar, to dust on top
method:
Preheat oven to 180C.
Melt the chocolate, sugar and butter in a saucepan on a very low heat. Once the ingredients are melted together, remove them immediately, and don’t let them simmer or burn.
Add the almond meal to the chocolate mix, and stir well.
Using an eggbeater, add the egg yolks to the chocolate mix one at a time.
Rinse the eggbeaters. In a separate bowl, mix the egg whites until soft peaks form.
Fold spoonfuls of the chocolate mixture into the egg whites. Continue to gently fold the ingredients together until well combined.
Pour into a lined round cake tin and bake for 40-45 minutes. Once the cake has cooked and cooled, dust it with icing sugar.
Stephanie’s suggestions: serve with vanilla ice cream and mixed berries.
Recipes and images created by Stephanie Gobbo, Melbourne-based naturopath and nutritionist. With 10 years of clinical experience, Stephanie loves creating healthy, nourishing recipes that feed the whole family and promote health and wellbeing. All of Stephanie’s recipes are made with whole foods and have anti-inflammatory and longevity nutrients. Most are refined sugar-free and are rich in immune-boosting and gut-healing ingredients. Perfect for sharing during the cooler months.
