Rich, Decadent Chocolate Cake

Serves 8

Prep 20 mins

Cook 35 mins

180g good quality dark chocolate, chopped 125g unsalted butter, chopped 1^1/2tsp vanilla extract 3/4 cup brown sugar 1/3 cup McKenzie's Almond Meal 1/2 cup McKenzie's Quinoa Flour 1 tbs cocoa powder, sifted 4 eggs, separated

Step 1

Preheat oven to 160°C. Grease and line the base of the sides of a 20cm round spring form tin with baking paper.

Step 2

Place chocolate and butter in a heatproof bowl over a saucepan of simmering water. Stir occasionally until the chocolate and butter have melted. Remove from heat and allow to cool slightly.

Step 3

Add the sugar, vanilla, almond meal, McKenzie’s Quinoa Flour and cocoa powder to the chocolate mixture and stir to combine. Add the egg yolks one at a time, stirring well after each addition. Using an electric mixture, beat the egg whites until firm peaks form. Gently fold the egg whites into the chocolate mixture, until just combined.

Step 4

Spoon mixture into prepared tin, place in the preheated oven and bake for 35 minutes or until just firm. Remove and set aside on a wire rack to cool completely in pan, before carefully removing. Serve with a dollop of natural yoghurt or vanilla bean ice-cream.