Spiced Chocolate Dessert Cake

Max and I had a lovely but very busy weekend up in Auckland, visiting Shane who is working up there while I stay in New Plymouth selling our house as we are re-locating (yup, again). We also had the bonus of catching up with some of family and having a family dinner with two of my three sisters at Mum’s house. This cake is what I whipped up for our dessert and YAY(!!) if you are gluten free as this is one you can all enjoy too!

Ingredients:
100 grams dark chocolate
100 grams butter, chopped into pieces
75 grams almond meal
1/2 cup caster sugar
1 heaped teaspoon masala spice
1 teaspoon coffee powder
1 tablespoon hot water
3 eggs, whites and yolks separated

Method:
Grease and line a 20cm round cake tin. Pre heat oven to 160°C fan bake.
In a double boiler melt chocolate and butter and stir occasionally to combine.
In a large bowl place almond meal, sugar, masala and stir to combine. In the centre drop in coffee and hot water.
Add chocolate mixture to almond meal mixture and stir to combine.
Add in egg yolks one at a time.
Beat egg whites into soft peaks with an electric mixer and fold through chocolate mix.
Bake in your pre-heated oven for 45 minutes. Remove and place on a wire rack until cooled and then place in the fridge for a minimum of 2 hours before serving (can be made a day ahead).
Serve with berry sauce and cream.