Ingredients
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
Method
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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.
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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.
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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.
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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.
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Serve with dollop of natural yoghurt or vanilla bean ice-cream.