I’ve had this recipe for years, before gluten-free was trendy and back when we just called it a flourless cake. It’s a really great recipe for anyone who wants to try their hand at gluten-free.

When I bake gluten-free, I won’t compromise on taste, and this chocolate cake tastes better than any of the wheat flour ones I bake.

Give it a try and let me know what you think.

100g almond flour

150g butter

200g dark chocolate

150g castor sugar

5 eggs, separated

5ml vanilla extract

3ml salt

Preheat oven to 180ºC and grease a 20cm round cake tin.

In a medium saucepan over low heat, melt butter, chocolate and sugar.

Mix the melted chocolate with the almonds, salt and vanilla extract.

Beat in egg yolks, one at a time.

Whisk egg whites until stiff with an electric beater.

Mix a third of the egg white into the almond mixture and then fold in the remaining egg white.

Pour batter into a prepared tin.

Bake for 30 minutes until a tester comes out clean.

Allow cake to cool in the tin completely.

Serve with fruit and ice-cream or on its own with a cup of coffee.

• 100g almond flour
• 150g butter
• 200g dark chocolate
• 150g castor sugar
• 5 eggs, separated
• 5ml vanilla extract
• 3ml salt

1. Preheat oven to 180ºC and grease a 20cm round cake tin.
2. In a medium saucepan over low heat, melt butter, chocolate and sugar.
3. Mix the melted chocolate with the almonds, salt and vanilla extract.
4. Beat in egg yolks, one at a time.
5. Whisk egg whites until stiff with an electric beater.
6. Mix a third of the egg white into the almond mixture and then fold in the remaining egg white.
7. Pour batter into a prepared tin.
8. Bake for 30 minutes until a tester comes out clean.
9. Allow cake to cool in the tin completely.
10. Serve with fruit and ice-cream or on its own with a cup of coffee.