Torta al cioccolato fondente – Chocolate cake

When you feel like having a chocolate cake, go for this one. Simple and quick to be made, it is rewarding. You only need to have good-quality chocolate (at least 70% cocoa) - which I suggest storing in the pantry - on top of the classic ingredients for a cake. If you don’t have ground almonds and don’t need to make a gluten-free pudding, replace the almonds with white flour. It will work as well.

To keep it moist, it is essential to bake it both without fan and only for 25 minutes. 

Serve with any berry you like.

Torta al cioccolato fondente – Chocolate cake 
Gluten-free and yeast-free cake

200 g bitter chocolate (70% cocoa)
200 g butter
200 g caster sugar
4 large eggs, separated
50 g ground almonds
Butter and flour for the tin

Serves 8
Preparation time: 20 minutes
Cooking time: 25 minutes

1. Grease a 24 cm spring form tin with butter and dust with flour. 
2. Melt butter and chocolate Bain Marie. Leave to cool completely. 
3. Preheat the oven to 180°C, without fan. 
4. Beat sugar and yolks, one by one, until you get a creamy consistency. 
5. Fold in the chocolate mixture and mix. 
6. Stir in the ground almonds.
7. Whisk egg whites until firm and fold into the chocolate mixture with a spatula. 
8. Arrange the mixture in the tin and bake for 25 minutes. 
9. Remove from the oven and leave to cool in the tin for 30 minutes.
10. Turn the cake out on a serving dish and serve with berries.