Chocolate Cake (gluten-free)

This is the most delicious and juiciest chocolate cake I have ever tried. Usually, I bake it in a normal spring form, but these little tartlets were Christmas presents for the neighbours.

Chocolate cake

INGREDIENTS

300g dark chocolate (70%) - preferably VIVANI

300g butter

300g sugar

300g ground almonds (almond flour)

6 eggs

1 teaspoon vanilla extract/ powder

1 pinch of sea salt

1 teaspoon baking powder

decoration:

150g Dark chocolate (70%)

50g cranberries fresh or dried

20g pistachios

icing sugar

METHOD

1. Chop up the chocolate and melt in a water bath with the butter (don't let it get too hot). 

2. Beat the eggs with sugar, salt and vanilla until fluffy (5 minutes). 

3. Then gradually fold in the almonds, baking powder and the chocolate-butter mixture. 

4. Preheat the oven to 170°C (fan oven at 155°C). Pour the mixture into the well-greased springform and bake for 65-70 minutes. 

5. After baking, leave in the form for 10-15 minutes, then first loosen, turn over and leave to cool. 

6. (Optional) For the decoration melt the chocolate in a water bath and pour it over the cake. Decorate with cranberries, pistachios and icing sugar.