This dark and incredibly fudgy chocolate almond tart is naturally gluten free and SO easy to make. Fair warning though – once you see how easy it is, you’ll pretty much want to make it every single day.
*During the baking process, the cake will rise quite a bit (thanks to all the air we whipped in). However, Once you take it out of the oven, the cake will sink in the centre and crack. This is natural and is supposed to happen! This ensures that the cake stays fudgy.
*It is important not to over-bake the cake, otherwise you will end up with a dry cake (and let’s be honest, no one likes that). When the baking time is up, the cake should be set around the edges and still slightly wobbly in the centre. If not, bake for a few more minutes.
*After baking, the cake must be allowed to cool, first at room temperature and then in the fridge for at least 4 hours. If you skip this step, the cake will not set and you will not be able get clean slices.
*This recipe only works with 55%+ cocoa dark chocolate. It will NOT work with milk chocolate.
*The ground almonds can be replaced with ground hazelnuts.
*The cake can be made ahead and stored in the fridge for up to 2 days. The flavour develops over time!
*This is a small-batch recipe that makes a 6-inch cake and serves 4 people. Feel free to double the recipe and bake in an 8-inch cake pan.
- 100 g dark chocolate (55% cocoa at least), roughly chopped
- 100 g unsalted butter, chopped
- 2 eggs, separated
- 100 g granulated sugar
- 50 g ground almonds
- Pre-heat the oven to 180C and line the bottom and sides of a 6-inch spring-form cake pan with parchment paper.
- In a small bowl, add in the chopped chocolate and butter. Microwave at 20 second intervals until completely melted and smooth. Set aside to cool.
- In a medium sized bowl, add in the egg yolks and half of the sugar. Using and electric whisk, whisk on medium-high speed until pale and increased in volume. The sugar should have been completely dissolved. If you run the mixture between your fingertips, you should not be able to feel any sugar granules.
- Pour in the cooled chocolate and fold with a spatula. Next, fold in the almond meal. There should be no dry pockets of almond meal.
- In a clean large bowl, add the egg whites and remaining sugar. Use and electric whisk to whip the egg whites to a shiny soft peak.
- Fold 1/3 of the egg whites into the chocolate mixture. Add the remaining egg whites in two more additions. Be gentle with your folding as we don’t want to knock out any of that air.
- Bake for 32-35 minutes, or until just set along the edges and still wobbly in the middle. Leave to cool completely at room temperature. Then, place in the fridge to set for at least 4 hours.