Flourless Chocolate Cake

Ingredients

200g butter, chopped
180g dark chocolate, chopped

2 tablespoons cocoa powder, sifted
4 eggs, separated
1 cup caster sugar, sifted
2 cups almond meal
Icing sugar, for dusting
Whipped cream and strawberries/raspberries, to serve

Method

1. Preheat oven to 180°C (160°C fan forced). Grease a 6cm deep, 20cm round (base) springform cake pan. Line base and side with baking paper.
2. Place butter, chocolate and cocoa powder in a medium saucepan over low heat. Cook, stirring constantly for 2 to 3 minutes or until melted and combined. Remove from heat. Transfer to bowl to cool slightly.
3. Using an electric mixer, beat egg whites until soft peaks form. Set aside. Using an electric mixer, beat egg yolks and sugar for 5 minutes or until thick. Set aside
4. Add chocolate mixture and almond meal to egg yolk mixture. Stir to combine. Using a large metal spoon, gently fold half the egg whites into chocolate mixture. Repeat with remaining egg whites. Pour into prepared pan. Bake for 40 minutes or until a skewer inserted in centre comes out with moist crumbs clinging. Cool cake completely in pan. Dust with icing sugar. Serve with cream and strawberries/raspberries.