Rich Gluten Free Chocolate Dessert Cake

Serves 8


  • 6 Henergy Cage Free eggs, separated
  • 185g butter
  • 225g dark chocolate, roughly chopped
  • 2 cups finely ground almonds
  • 1 cup caster sugar
  • 2 tablespoons strong black coffee
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 170°C and line the base and sides of a 23cm spring form round cake tin with baking paper.
  2. Gently melt the butter, chocolate, coffee and vanilla together.
  3. Once the chocolate starts to melt then gently stir the mixture until smooth, remove from the heat and mix in the ground almonds.
  4. Beat the egg yolks and sugar together with an electric mixer until pale and creamy. Mix in the chocolate mixture.
  5. In a clean bowl beat the egg whites until stiff peaks form, gently fold a quarter of the egg white into the chocolate mixture to loosen it slightly and then fold in the remaining egg white. Take care not to over mix.
  6. Cook the cake for 55 minutes, cracks may start to appear on the surface as it cooks but this is fine.
  7. Remove the cake from the oven and allow to cool in the tin. Once cold, turn out onto a serving plate and cover with chocolate ganache. Decorate with mini Easter eggs for Easter or fresh or freeze dried raspberries and white chocolate shavings
  8. Serve in small slices.