|Chocolate Walnut Cake|
140g caster sugar
85g dark chocolate (lactose-free, gluten-free), coarsely chopped
3 eggs, beaten
30g ground almonds
pinch of salt
100g rice flour
1 heaped teaspoon of baking powder
115g walnuts, roughly chopped
1tbsp strong black coffee
100g dark chocolate (lactose-free, gluten-free)
Preheat oven 180 degrees celcius.
Cream margarine and sugar until pale and fluffy.
Slowly add eggs, flour, almonds and salt. Mix briefly.
Fold in baking powder, chopped chocolate, chopped walnuts and coffee.
Spoon mix into a greased and lined 20cm square or round springform pan.
Bake for 30 minutes or until firm to touch.
Cool inside tin for 15 minutes. Then lift out, remove the base with lining and put onto wire rack until cold.
Peel off lining.
Melt chocolate for icing with margarine in a bowl in the microwave. Stir until smooth.
Spread icing over cake and top off with walnuts placed around the edge.
Cut and place in airtight container until required
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