Yvonne's Chocolate Shock

Ingredients for 1 servings:

• 225 g brown sugar
• 335 g butter
• 6 eggs
• 300 g dark chocolate, coarsely grated
• 350 g almond(s), ground
• 3 ½ tbsp sugar, fine

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Flour-free chocolate cake -gluten-free-

Cream the butter and brown sugar until fluffy, then beat in the egg yolks, one at a time. Then stir in the chocolate and almonds. Beat the egg whites with the caster sugar until stiff peaks form and gently fold in. Pour the batter into a greased springform pan and bake at 150 degrees Celsius (300 degrees Fahrenheit) for about 50 minutes, until the center of the pan springs back slightly when pressed with a finger. I’ve always served it with either lightly whipped cream or a sauce made from pureed, strained raspberries with vodka. A few tips from my “Failures, Bad Luck & Mishaps”: If you use a springform pan, you should definitely put something underneath it; since there’s no flour in the batter, the liquid tends to seep through the bottom. The brown sugar only works if you have a food processor. Since I’ve only found this coarse brown sugar so far, it takes forever for it to dissolve in the butter. White sugar will also work, but you might want to use a little less and add a tablespoon or two of maple syrup. When baking, you have to keep an eye on the cake because you can’t really see when it’s done with chocolate cake, and the toothpick test doesn’t work either.