Gluten-Free Nutty Chocolate Cake

1. 1

   Preheat your oven to 180C (that's 350F).

2. 2

   In a bowl, whisk the egg whites and salt until stiff.

3. 3

   In a second bowl, combine the butter and chocolate nut spread, then add the egg yolks and almond meal and combine. Fold through the melted chocolate.

4. 4

   Add a dollop of the egg whites into the butter/chocolate mixture and beat this together until combined. Gently fold in the remaining egg whites in three stages.

5. 5

   Pour the mixture into an 18cm, lined baking tin and bake in the oven for 40 minutes, or until the cake has begun to come away from the sides.

6. 6

   Heat the cream in a saucepan over a low heat until the first bubbles appear and it begins to boil. Pour this over your chopped chocolate and combine with a spatula until the chocolate melts and the ganache thickens (you may need to let it thicken in the fridge for a while).

7. 7

   Decorate with your favourite chocolatey treats.

* Per serving · 4 servings · Values may vary.

No additional tips available.