Flourless Chocolate Truffle Cake

Recipe from Canadian Living Magazine.

This cake is like a wonderfully decadent brownie. My husband Andrew said it was the best gluten free dessert I've made yet. Personally I think it tastes best with vanilla ice cream, but then I think most things taste best with ice cream!

What you'll need

1/2 cup unsalted butter

170 g bittersweet chocolate, chopped

4 eggs

1 cup granulated sugar

Pinch of salt

1/3 cup ground almonds

1 tsp instant espresso powder

2 tbsp cocoa powder

Chocolate Espresso Glaze

115 g bittersweet chocolate, chopped

1/4 cup unsalted butter

1/4 cup hot water

1/4 tsp instant espresso powder

How to

1.  In heatproof bowl over saucepan of hot (not boiling) water, melt margarine with chocolate. Let cool.

2.  In large bowl, beat together eggs, sugar and salt until pale and thickened, about 5 minutes. Fold in chocolate mixture, almonds and espresso powder. Sift cocoa powder over to and fold in. 

3.  Grease bottom and side of 9-inch (2.5 L) springform pan; line bottom and side with parchment paper. Scrape in batter, smoothing top. 

4.  Bake in 350°F oven until crackly on top and tester inserted in centre comes out with a few moist crumbs clinging, 30-35 minutes. Let cool. Remove side of pan and paper; place cake on rack over baking sheet. 

5.  For the Chocolate Espresso Glaze: In heatproof bowl over saucepan of hot (not boiling) water, stir together chocolate, margarine, water and espresso powder until smooth.

6.  Pour over center of cake; spread to within 2.5 cm (1 inch) of edge. Refrigerate until set, about 1 hour.