|Prep Time: 30 mins||Cook Time: 30 mins|
|Ready in: 60|
Fancy devouring a delicious chocolate cake this weekend and not feeling guilty about it, well you can do just that thanks to David Gillick\'s wheat and yeast free Easter cake, which he has named \'\'Gilli\'s Chocolate Cake\'\'?
200g 70% Chocolate
200g almond flour or blanched almonds finely ground
180g unsalted butter
8 whole eggs, at room temp (6 whites separated)
1 vanilla pod, split
140g Stevia Erylite + 10g Stevia Erylite
60g cocoa powder
30ml Amaretto (optional)
Pinch of sea salt
Preheat the oven to 150°C (300°F or gas mark 2). Line a 9\" springform with parchment.
Melt the chocolate & butter in a heatproof bowl over a pot of simmering water (don\'t
let the bottom of the bowl touch the water). Stir until nearly melted, take off the hot water, stir until completely melted, and leave to cool a little.
In a large bowl, beat the 2 eggs, 6 egg yolks and the 150g Stevia Erylite very well. Add the ground almonds, cocoa & vanilla and fold in until combined. Finally, add the melted chocolate mixture and Amaretto and fold in gently until combined.
In another large bowl, beat the egg whites until frothy. Add the salt and beat until soft peaks are formed.
Add the 15g Stevia Erylite and beat until stiff peaks are formed. Fold it in gently into the chocolate mixture - Try to stir as little as necessary).
Pour into the tin and bake in the preheated oven for 30 minutes. The cake should be cooked on top but still quite wobbly. Let cool completely then chill overnight covered with cling film.
Undo the springform and transfer to a serving plate, dust with extra cocoa powder.