Flourless but not French

Here is a delicious chocolate gateau, but if you look closely at the recipe we have replaced the flour for ground almonds. It gives the cake an incredible texture very much like a soft chocolate brownie.




We dusted it with the magic of a doily and icing sugar.

150g dark chocolate (50% solids or more)
75g golden caster sugar
150g unsalted butter
1 tablespoon of runny honey
4 large eggs separated
200g ground almonds
75ml milk

The trick with this cake is all in the whisking of the separated eggs!