|150 g||dark chocolate — chopped|
|3 ml||vanilla — powder or essence|
|100 ml||water — warm|
|4||eggs — large, seperated|
|100 ml||almonds — ground|
|45 ml||rice flour|
|10 ml||potato flour|
|5 ml||tapioca flour|
|cream — or gluten-free custard, to serve|
Oven temperature: 180°C.
Melt the chocolate and butter together over low heat. Stir to prevent it from burning. Remove from the heat and stir in the vanilla powder, 125ml (105g) sugar and the warm water.
Beat the egg yolks with a wire whisk. Whisk into the chocolate mixture, then fold in the ground almonds. Sift the three flours together and fold into the chocolate mixture.
Beat the egg whites to stiff peaks. Gradually beat in the remaining 45ml sugar. Fold the egg whites into the chocolate mixture and pour into a large oven-proof bowl, individual ramekins or tea cups. Place into a roasting tin and fill with hot water to halfway up the cups or dish. Bake for 15 to 25 minutes, depending on the size of the dish. Serve with cream or gluten-free custard.
Words and image: Ideas magazine