FLOURLESS CACAO FUDGE CAKE
Raw cacao powder, more nutrient dense than common cocoa powder, makes this gluten-free chocolate cake a somewhat healthy dessert option.
Provided by Donna Hay
Categories HarperCollins Cake Dessert Valentine's Day Chocolate Wheat/Gluten-Free Almond Hazelnut Healthy
Yield Serves 10-12
Number Of Ingredients 5
Steps:
- Preheat oven to 160°C (320°F). Lightly grease a 22cm springform cake tin and line with non-stick baking paper. Place the butter and cacao in a saucepan over low heat and stir until smooth. Place the eggs and sugar in the bowl of an electric mixer and beat until doubled in volume. Add the cacao mixture and almond meal and gently fold to combine. Pour into the tin and bake for 35-40 minutes or until just set. Allow to cool in the tin. Turn out and dust with extra cacao to serve.
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