Savour the richness of this gluten-free almond cake – a dense and chocolatey delight made with just 7 simple ingredients. Follow these straightforward steps for a heavenly treat that will elevate your baking experience. Get ready for a treat your taste buds won't forget!

Ingredients:

• 125 grams 80% dark chocolate, roughly chopped
• 125 grams unsalted butter, cubed
• 100 grams granulated sugar
• 120 grams almond flour
• 3 large eggs, separated
• 1 teaspoon LorAnn Pure Vanilla
• 1 teaspoon LorAnn Almond Bakery Emulsion

Method:

1. Preheat the oven to 165° C. Grease, flour, and line a 20 cm round cake pan.

2. In a glass mixing bowl, add the chocolate and place it over a double boiler on low heat. Once the chocolate is melted, remove it from heat and stir in the butter until well blended.

3. Whisk in the sugar and almond flour. Allow it to cool slightly.

4. Whisk in the egg yolks, followed by the vanilla extract and Almond Bakery Emulsion.

5. In a separate mixing bowl, whisk the egg whites to soft peaks. Gently fold the egg whites into the cake batter.

6. Transfer the batter to the prepared cake pan and smooth the top using an offset spatula. Bake for 40 minutes, until the edges have set but the center remains moist.

7. Let the cake cool completely before removing it from the pan. Dust with powdered sugar and serve!