Ingredients
• 180g good quality dark chocolate, chopped
• 125g unsalted butter, chopped
• 1 1/2 teaspoons vanilla extract
• 165g (3/4 cup) firmly packed brown sugar
• 35g (1/3 cup) almond meal
• 75g (1/2 cup) quinoa flour, sifted
• 1 tablespoon unsweetened cocoa powder, sifted, plus extra to dust
• 4 eggs, separated
• Thick Greek yoghurt, to serve
Method
1. Preheat oven to 160°C or 140°C fan forced. Grease and line the base and sides of a 20cm (base measurement) round spring form tin with baking paper.
2. Place chocolate, butter and vanilla in a heatproof bowl over a saucepan of simmering water (ensuring the base of the bowl is not touching the water), stirring occasionally until the chocolate and butter are melted. Remove from heat and set aide to cool slightly.
3. Add the sugar, vanilla, almond meal, quinoa flour and cocoa powder to the chocolate mixture and stir to combine. Add the egg yolks one at a time, stirring well after each addition. In a clean bowl whisk the egg whites until firm peaks form. Gently fold ⅓ of the egg whites into the chocolate mixture to ‘loosen’, then fold in remaining egg whites until just combined.
4. Spoon mixture into the prepared tin, place in the preheated oven and bake for 35 minutes or until just firm. Remove and set aside on a wire rack to cool completely in pan, before carefully removing collar.
5. When ready to serve, dust the top of the cake with the extra cocoa powder. Serve with thick Greek yoghurt.
