This fudgy flourless chocolate cake is always a dinner party dessert winner. The decadent gluten free chocolate cake is simply a classic crowd-pleasing dessert!
Melt the Dark Chocolate and Butter together in the microwave, stopping every 30 seconds to stir until fully melted.When still hot, add the Coffee Powder and stir to combine. Set Aside to cool down.
Prepare two large bowls. Seperate the Egg Whites and Egg Yolks, and set aside the Egg Whites.Add the Brown Sugar to the Egg Yolks and whisk for a few minutes until frothy and bubbly.
Pour the melted Chocolate and Butter into the Egg Yolk batter.When combined, add the Almond Meal and Cacao Powder. Set aside.
Get your Egg Whites. Add a sprinkle of salt, then start whipping with a hand mixer or in you stand mixer. Gradually increase the speed until you get stiff peaks.
Gently fold in the Egg Whites into the Chocolate Batter.
Line a Round Springform Pan with baking paper and grease the edges. Pour the batter in, smooth the top with a spatula then bake for 15 to 20 minutes.The edges should be baked but the centre still a bit wet.
Optional: When cool, sprinkle some Cacao Powder and/or Powdered Sugar over the cake before serving.