180g good quality dark chocolate, chopped
125g unsalted butter, chopped
1 ½ tsps vanilla extract
¾ cup brown sugar
1/3 cup almond meal
½ cup McKenzie’s Quinoa flour, sifted
1 tbs cocoa powder, sifted
4 eggs, separated
Preheat oven to 160°C/320°F. Grease and line the base of the sides of a 20cm round spring form tin with baking paper.
Place chocolate, butter and vanilla in a heatproof bowl over a saucepan of simmering water. Stir occasionally until the chocolate and butter have melted. Remove from heat and allow to cool slightly.
Add the sugar, vanilla, almond meal, quinoa flour and cocoa powder to the chocolate mixture and stir to combine. Add the egg yolks one at a time, stirring well after each addition. Using an electric mixer, beat the egg whites until firm peaks form. Gently fold the egg whites into the chocolate mixture, until just combined.
Spoon mixture into prepared tin, place in the preheated ocen and bake for 35minutes or until just firm. Remove and set aside on a wire rack to cool completely in pan, before carefully removing.
Serve with dollop of natural yoghurt or vanilla bean ice-cream.