Flourless Chocolate Pudding
23 cm round cake tin
160g good quality dark chocolate, broken up
pinch of sea salt
160g cold unsalted butter, cut into pieces
4 eggs, separated
120g caster sugar
160g ground almonds
Preheat the oven to 180’C / Gas mark 4. Butter the tin and line bottom with greaseproof paper.
Combine the chocolate, salt and set over a pan of simmering water. When the chocolate has melted, turn off the heat and drop the butter into the bowl, do not stir. Let the mixture sit for a few minutes until the butter begins to melt, stir and leave for a few minutes. Stirring too much will cool the chocolate too quickly.
In a separate bowl, whisk the egg whites to soft peaks. Add the sugar and beat until stiff peaks form.
Now stir the chocolate mixture until the butter is melted. Use a whisk to stir in the egg yolks, one at a time. Gently fold in the egg whites.
Fold in the ground almonds, being careful not to over fold knocking out the air in the egg whites.
Pour the mixture into a prepared tin and bake for 25 minutes, or until a skewer comes out clean from the centre of the cake. Remove from the oven and allow to cool before turning it out. Delicious served with cream or creme anglaise.
Such a wonderful cake, so simple and gluten free.