Happy Easter everyone! Boy have I been busy, but I am never too busy to bake.
This Easter we had my brother and his girlfriend over, and it’s sometimes a bit tough when they come over for dinner because she is gluten free. BUT NEVER FEAR, The most amazing Gluten Free chocolate cake is here! And it’s incredible, you wouldn’t know it was without flour! So here’s the recipe for y’all!
*We did take the malteaser bunnies out for her slice, those bad boys are NOT gluten free!
100g Butter
140g Dark Chocolate
6 Large eggs (Seperated into yolk/white)
140g Ground Almonds
85g Caster Sugar
To Decorate:
Tub of Chocolate Fudge Icing (Or make it yourself if you have time!)
Multipack of Flakes
2 bags of Mini Eggs
1 bag of Malteaser Bunnies
> Preheat the oven to 170c/gas mark 3/150c for fan ovens.
> Grease a springform tin (9 inch if possible).
> Put the chocolate a butter into a heatproof bowl and melt it together over a pan of gently simmering water. Stir until smooth and shiny! Leave to cool for about 5 minutes.
> Stir the egg yolks and ground almonds into your chocolate mixture.
> Put the egg whites into a large bowl and whisk until peaks form. Keep whisking, adding the caster sugar very slowly.
> Carefully fold the white mixture into the chocolate mixture until there is no white left showing.
> Spoon the mixture into your prepared tin and bake for 30-35 minutes.
> When cooked, leave the cake to cook for a good 15 minutes.
> Cut your cake in half so you have two halves (I actually baked my halves in two different tins.)
> Spread your icing over one and place the other on top. Then spread icing on the top of the cake.
> Sprinkle your crushed flake bars on top, make sure the crumbs are well spread out!
> Slowly and gently place the mini eggs around the edge, pushing them in slightly.
> Push your Malteaser bunnies in where you wish, very gently especially near the edges!
Bon Appetite!
