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