Gluten-Free Chocolate Fudge Cake

Step 1

Preheat the oven to 180C/160C fan/gas 4. Grease and line the base of a 20cm springform cake tin with butter and baking parchment.

Step 2

Melt the chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally. Once melted, remove from the heat and set aside to cool slightly.

Step 3

In a separate large mixing bowl, beat together the butter and caster sugar until pale and fluffy.

Step 4

Gradually add the beaten eggs, whisking well after each addition.

Step 5

Sift the gluten-free flour, cocoa powder and baking powder into the mixture and gently fold in until fully combined.

Step 6

Fold in the cooled melted chocolate, followed by the ground almonds.

Step 7

Transfer the mixture to the prepared tin and smooth the top with a spatula.

Step 8

Bake for 30-35 minutes or until a skewer inserted into the centre of the cake comes out clean.

Step 9

Allow the cake to cool in the tin for a few minutes before transferring onto a wire rack to cool completely.

Step 10

Once cool, dust the top of the cake with icing sugar, slice and serve.