This recipe produces a very rich, very chocolate-y brownie cake. It was given to me by a friend, it’s easy to make and is gluten-free. I think it goes wonderfully with a dollop of whipped cream and a handful of fresh raspberries. You will need:
- 6 eggs
- 150g of unsalted butter (softened at room temperature)
- 200g of sugar
- 4g of vanilla sugar
- 200g of plain dark chocolate (70% cocoa or higher)
- 250g of ground almonds
- pinch of salt
Pre-heat the oven to 180C.
Separate egg yolk from whites. Place 6 egg yolks, sugar, vanilla sugar, salt and butter in a bowl and mix well until the mixture becomes creamy.
Add a couple of tablespoons of water and chocolate into a small pot and warm it slowly on a low heat until chocolate has melted.
In a separate bowl beat egg whites until they become foamy and fluffy.
Take the bowl with egg yolks and butter and add melted chocolate, almonds, and finally the egg whites, mixing continuously until all ingredients are well combined.
Add the mixture into your favourite backing form and bake for 45 minutes. Allow to cool and enjoy with whipped cream or some ice-cream.