Another non Paleo recipe, just adapted slightly for the non-gluten brigade.
The greatest thing about this cake is that my children don’t like nuts much…..
You will need:-
A 20cm greased and lined loose bottom tin
100g ground almonds
100g ground walnuts (DIY)
6 large eggs, separated
A pinch of salt
100g dark chocolate (I use Lindtt 90%)
1 tablespoon best cocoa powder
60-70g sweetener of your choice (for me, Agave Nectar always best in baking)
To make this dark, nutty beauty:-
Pre-heat your oven to 190 degrees C.
Blitz your nuts (oo er missus) to powder, then add the chocolate and cocoa, and blitz some more until the chocolate is nicely broken up.
Whisk together the butter and Agave Nectar until light and fluffy, then add the egg YOLKS slowly, one at a time.
Mix this together with the chocolatey, nutty stuff.
In a separate bowl, whisk the life out of your egg WHITES (with pinch of salt added) until they form stiff peaks.
Carefully fold the whites into the chocolatey batter.
All done and ready for the tin. Bake for around an hour, until a skewer comes out fairly clean.
Stuff it in your face.