Adapted from ATK

Ingredients

  • 170g butter (chopped)
  • 100g cashew butter (butter free option)
  • 50g hazelnut oil (butter free option)
  • 20g alternative milk (butter free option)
  • 160g bitter sweet chocolate
  • 2 x ½ cup caster sugar
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 4 large eggs, separated
  • 190g almond flour
  • 2 tbs cocoa powder

Prep

Preheat oven to 160C.

Prep a cooking tin (eg. 9-inch springform pan)

Melt and mix the chocolate and butter together. Add vanilla.

Whip the egg whites until foamy. Add ½ cup caster sugar. Whip to stiff peaks. Set aside.

Whip the egg yolks and ½ cup caster sugar til thick and pale.

Mix almond flour, cocoa and salt.

Add chocolate mixture. Add almond flour, cocoa, salt and mix.

Mix in 1/3 of the egg whites.

Fold in remaining egg whites.

Bake for 50m

Allow to cool.