WHEAT FREE CAKE

100 g almonds
100 g pecan nuts
100 g roasted hazel nuts
300 g dark chocolate 85% if you like a good chocolate taste
150 g castor sugar
250 g butter
6 XL eggs, separated
pinch of salt
extra melted chocolate for decoration

Blend the nuts in the food processor. Add the chocolate and blend until the chocolate is broken up.
In a separate bowl cream the eggs and sugar, till fluffy.
Add the egg yolks one at a time.
Fold the chocolate and nut mixture into the eggs. I always do this by hand.
Whip the egg whites till stiff.
Fold in the egg whites with a spoon.
Place mixture into a lined 20 cm cake tin.
Bake for 45 – 60 minutes.
Let it cool in the tin. Remove from tin.
Drizzle with melted chocolate.
Can be served hot or cold.
Serve with cream, Greek yogurt, or ice cream.

Recipe and photo: Annerie Mac Donald