Gluten-free Chocolate Cake
200g dark chocolate, chopped
150g butter, chopped
6 eggs, separated
2/3 cup caster sugar
1 1/2 cups hazelnut flour
300g dark chocolate
2/3 cup cream
Preheat oven to 150 degrees celcius (fan-forced).
Grease round tin and line with baking paper.
Combine chocolate and butter in a saucepan and stir over low heat until melted. Set aside.
Place egg yolks and sugar in a bowl. Beat until thick and creamy. Add to the chocolate mixture and combine.
Add hazelnut flour.
Place egg whites in another bowl and beat until soft peaks form. Stir 1/3 of egg whites into chocolate mixture. Gently mix remaining egg white mixture in.
Pour into the prepared baking tin and bake for one hour.
To make the icing, place chocolate and cream in a saucepan over low heat. Cook, stirring constantly for 3-4 mins until smooth. Spread over the cake and leave to set.