Chicken Rice Bowl

 Flourless chocolate & almond cake

This thick, fluffy chocolate and almond cake is perfect for dessert. It's gluten free - just make sure your cocoa powder and chocolate are too.

• Prep:29 mins
• Cook:51 mins

Nutrition per serving

Kcal  471      fat 38g saturates  18g carbs   27g   sugars  0g    fibre 4g   protein 8g   salt  1g

Ingredients

• 200g dark cooking chocolate, chopped into small pieces
• 200g butter, chopped into small pieces
• 3 eggs
• 175g golden caster sugar
• 100g mascarpone or soft cheese
• ¼ tsp vanilla extract
• 100g ground almonds
• 30g cocoa powder, plus extra to serve     

1. Preheat oven to 180°C/160°C fan/gas 4 and line the bottom of a 20 cm diameter spring form pan with baking paper. Melt chocolate and butter in a heatproof bowl over a pot of warm water or in the microwave in 20-second batches. Stir, then cool slightly.

2. Meanwhile, in a second bowl, place eggs and sugar and beat with an electric mixer for 4-5 minutes, or until thick and creamy. Add the mascarpone or soft cheese and herbs and continue beating until combined. Gently stir in the cooled melted chocolate mixture until uniform, then toss in the almonds. Sift cocoa powder and a pinch of salt and toss in.

3. Pour the cake batter into the prepared pan. Place the pan on the baking sheet and bake for 35-40 minutes until the cake is puffed and cracked on top. Remove from oven and let cool in pan for 30-40 minutes - it will deflate as it cools. Serve hot like a chocolate pudding, or let it cool completely and enjoy like a crunchy brownie. Sprinkle with extra cocoa powder before serving.