Gluten-free chocolate almond cake

by Leah Halmagyi


  • 200g dark chocolate (70% cocoa)
  • 200g unsalted butter
  • 250g brown sugar
  • 4 eggs
  • 250g almond meal
  • 1 tsp natural vanilla extract
  • ½ tsp almond essence


1 Preheat oven to 170°C. Melt the chocolate and butter gently, then whisk in the brown sugar and eggs. Fold in the almond meal, vanilla and almond essence, then pour into a line 24cm cake tin. Bake for 35-40 minutes, until just firm. Cool on a wire rack.