Ingredients

• 300g dark chocolate, roughly chopped
• 225g salted butter
• 2 Tbsp cocoa powder
• 200g Selati Caster Snow
• 1 tsp vanilla extract (or 1 Tbsp brandy)
• 2 Tbsp coconut flour
• 120g ground almonds
• 1 tsp bicarbonate of soda
• 1 tsp xantham gum (optional)
• 6 eggs, separated
• 1 whole egg

Chocolate Ganache:
• 100g dark chocolate, roughly chopped
• 150ml cream
• 1 tsp unsalted butter
• 80g lightly toasted almonds, to serve

Instructions

• Place chocolate, butter and cocoa powder into a bowl over simmering water and melt slowly.
• Once the chocolate has melted, remove from the heat and stir in vanilla extract/ brandy, coconut flour, ground almonds, bicarb and xantham gum.
• Allow to cool slightly while you grease and line your 22cm cake tin and preheat oven to 175 degrees C.
• In a large mixing bowl, beat egg whites until stiff.
• Place egg yolks and the whole egg into the chocolate mixture and beat until just combined.
• Fold in the egg whites until just combined (do not overwork as you will lose the air/ volume needed to assist with rising)
• Transfer mixture into prepared cake tin and bake for 40 minutes. Turn off oven and allow to cake to sit for a further 10 minutes to set.
• Remove from the oven and allow to cool fully before transferring to a serving plate.
• To make ganache, place chocolate into a heatproof bowl and place cream into a saucepan. On a medium heat, bring the cream to a simmer and then pour over chopped chocolate and butter. Allow to sit for 30 seconds before whisking together to form a smooth ganache. If you find the consistency too runny, then pop into the fridge for 15 minutes to set.
• Serve with melted chocolate ganache and lightly toasted flaked almonds.