Wicked Gluten Free Chocolate Cake

125g (4 oz) ground almonds
250g (8 oz) caster sugar
2 level tblsp hot chocolate mix
4 egg whites
275ml (½ UK pint, 1¼ US cups) double (heavy) cream, whipped
icing sugar

Preheat oven to 190°C (375°F, gas mark 5).

Dissolve hot chocolate mix in the least amount of boiling water possible. Stir in almonds and sugar and mix well.

Whisk egg whites until stiff, fold in the almond mixture.

Divide between two 18cm (7″) loose bottomed cake tins. Level off.

Bake for ¾-1 hour.

Cool.

Sandwich together with the cream, sprinkle with icing sugar and serve.

The chocolate cake recipe on the back of the Bob’s Red Mill gluten free flour bag turns out good. It is moist and has a great flavor. It is easy to make in a bundt pan.