Moist and More-ish Gluten-free Chocolate Slices

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This delectable chocolate cake eaten warm with thick double cream makes a luscious chocolate desert.

The cake will remain moist and the chocolate flavor develop with time so it can be baked in advance and can be served as a delicious cake.

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Ingredients:

2 x 100g slab good quality Dark Chocolate

200g ground almonds

4 eggs separated

125g organic sugar or 100g Xylitol

125g softened butter

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Break up 2 x slabs chocolate into pieces and melt in bowl over hot water.

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Beat egg whites until stiff.

Beat butter and sugar until creamy and add egg yolk until fluffy

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Add ground almond to creamed butter/egg/sugar mixture stir together.

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Add melted chocolate and mix well

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Fold in beaten egg white.

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Pour into lined baking tin. You can use a round cake tin if you prefer. I wanted to make slices so opted for a square tin 8.5 “x 8.5 “

Bake for 20-30 min at 180C.

Cool for 20 min before transferring onto serving dish.

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We had guests last night and I did not remember to take a photo of the finished cake. My family no doubt is very happy to have a slice and everyone agrees it is even tastier today.

Sifting white icing sugar over dark chocolate cake gives it a lovely contrast.

Serve with cream and relax 🙂

Make your own healthy icing sugar by blending together 1 cup xylitol with 2 tsp cornstarch until it is the consistency of powder. Store left over icing sugar in air tight container.

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