Melt the chocolate and butter together in a bain-marie then allow to cool. In a bowl, whisk together 1 whole egg, 4 yolks and the caster sugar. Blend this with the chocolate mixture and mix in ground almonds and gluten-free flour. Whip the remaining egg whites to stiff peaks and carefully fold the into the chocolate mixture. Pour the cake mixture into a non-stick spring-form baking tin and bake at 180`c for approximately 45 minutes. Serve the chocolate and almond cake with the fresh raspberries and pistachios on top and dust with icing sugar before serving.
Serves 12Email this Recipe Back to Manuel's Recipes