WHEAT FREE CAKE
100 g almonds
100 g pecan nuts
100 g roasted hazel nuts
300 g dark chocolate 85% if you like a good chocolate taste
150 g castor sugar
250 g butter
6 XL eggs separated
Pinch of salt
Extra melted chocolate for decoration.
Blend the nuts in the food processor. Add the chocolate and blend until the chocolate is broken up.
In a separate bowl cream the eggs and sugar, till fluffy
Add the egg yolks one at a time.
Fold the chocolate and nut mixture into the eggs. I always do this by hand
Whip the egg whites till stiff
Fold in the egg whites
Place mixture into a lined 20cm cake tin
Bake for 45min. Too an hour.
Let it cool. Remove from tin.
Drizzle with melted chocolate . Can be served hot or cold
Serve with cream, Greek yogurt, or ice cream
Recipe and photo: Annerie Mac Donald at Sommerset West
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