Sugar and gluten-free cake from 3 ingredients, which satisfy your sweet tooth with its creamy chocolate texture!
170 g dark chocolate (70%)
160 g butter
Melt chocolate in a water bath, then take off the heat and stir in the butter until melted and smooth. Set the chocolate aside and let to cool.
Separate egg yolks from egg whites and whisk egg whites with a pinch of salt into a snow in one large bowl.
Whisk egg yolks in a separate bowl and gently stir in the cooled chocolate.
Carefully add yolk-chocolate mixture into the whisked egg whites and fold until well combine.
Transfer the mixture into a round cake form and top with some walnuts or other nuts of your choice if desired.
Bake at 130 C for 40 minutes, then let cool and enjoy with some fruits!
Summer serving tip: Blend some frozen raspberries with little of almond milk and agave syrup for extra refreshing touch on a cake
Winter serving tip: Warm up frozen raspberries with some honey and serve right away