We all love a sweet treat now and again, so imagine enjoying one without the guilt? This decadently rich cake is made with quinoa flour, dark chocolate and almond meal, making it lighter and perfect to enjoy while you’re still trying to be good.
However, if you still want to add something a bit naughty to top it off, try making your own chocolate icing with as much butter and icing sugar as you like! Otherwise if you’re sticking to a healthier path, this cake also tastes delicious paired with a side of thick Greek yoghurt!
- 180g good quality dark chocolate, chopped
- 125g unsalted butter, chopped
- 1 1/2 teaspoons vanilla extract
- 165g (3/4 cup) firmly packed brown sugar
- 35g (1/3 cup) almond meal
- 75g (1/2 cup) quinoa flour, sifted
- 1 tablespoon unsweetened cocoa powder, sifted, plus extra to dust
- 4 eggs, separated
- Preheat oven to 160C. Grease and line base and sides of a 20cm (base) round springform tin with baking paper. Add chocolate, butter and vanilla to a heatproof bowl. Sit over saucepan of simmering water without touching base of bowl to water. Stir occasionally until chocolate and butter are melted. Remove from heat and set aside to cool slightly.
- Add sugar, vanilla, almond meal, quinoa flour and cocoa powder to chocolate mixture and stir to combine. Add egg yolks one at a time, stirring well after each addition. In a clean bowl whisk the egg whites until firm peaks form. Gently fold 1/3 of the egg whites into chocolate mixture. Fold in remaining egg whites until just combined.
- Spoon mixture into prepared tin, place in preheated oven. Bake for 35 minutes or until just firm. Remove and set aside on a wire rack to cool completely in pan, before carefully removing collar. Dust with the extra cocoa powder. Serve.