75gplain gluten-free flourcan use regular plain flour if you want
60galmond meal
9free-range eggs
225gcaster sugarsave 25g
90gDemerara sugar
Instructions
Pre-heat the oven to 175C fan-forced and grease and line the base of a 28cm springform round cake pan with parchment paper.
Melt butter in a medium saucepan over low heat just until melted.
Take it off the heat and stir through the chocolate until melted.
Transfer the mixture to a large stainless steel mixing bowl.
In another large bowl, combine the flour and almond meal.
Place the egg yolks in a separate bowl and whisk through 200g of the caster sugar then whisk through the Demerara sugar.
Whisk the almond meal and flour through the melted chocolate mixture then add the egg yolk/sugar and whisk it in too.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed to soft, stiff peaks then add the rest of the sugar and whisk just until mixed in.
Use a whisk or rubber spatula to fold the egg whites into the rest of the batter in two batches.
Pour the batter into the tin and bake for 45 minutes or until a cake tester inserted in the center of the cake comes out clean.
Leave to cool in the tin on a wire rack.
Serve at room temperature iced with chocolate fudge icing or dusted with confectioners' sugar (or powdered sugar).