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 12

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