A temptingly rich chocolate cake made with almond meal instead of flour – ideal for gluten sensitive family members and visitors!

1/3 cup (80mL) NESTLÉ Baking Cocoa, plus 1tbsp extra
1/3 cup (80mL) boiling water
1 cup (150g) NESTLÉ Dark Melts, melted
150g butter, melted
1 ¼ cups (275g) firmly packed brown sugar
4 eggs, separated
1 ¼ cup (150g) almond meal
Double thick cream, for serving, if desired
Fresh raspberries, for serving, if desired

Preheat oven to 160°C/ 140°C fan forced. Grease and line base and sides of 20cm round cake pan.
Combine NESTLÉ Baking Cocoa with boiling water in a large bowl, stir until smooth. Add NESTLÉ Dark Melts, butter, sugar, egg yolks and almond meal, stir to combine.
Using an electric mixer, beat egg whites until soft peaks form; gently fold into chocolate mixture in two batches.  Pour mixture into prepared pan, bake about 1 hour and 10 minutes or until just firm, stand 15 minutes, turn top-side up onto wire rack to cool. Dust with extra NESTLÉ Baking Cocoa to serve. Serve with double thick cream and fresh raspberries if desired.  Recipe Source

Rich Flourless Chocolate Cake.06.2