I knew my mother had a flourless cake recipe she used to make for dinner-parties years ago. She suddenly remembered it, and used it for a party the other day; I begged the recipe off her. Gluten-free, and really rather rich!
Chocolate Almond Cake. 1960s Receipt.
1\4 lb bitter chocolate 3 oz butter 3 oz caster sugar 3 oz ground almonds 3 eggs (separated) 1 tablespoon rum or brandy 1 tablespoon strong black coffee Break chocolate and melt slowly in rum and coffee, mix well. Put it with butter, sugar and almonds in saucepan and stir over a low heat until blended. Remove from heat and stir in well beaten egg yolks, and fold in stiffly beaten whites. Turn into buttered, (nowadays lined with non stick parchment, much easier to turn out) 7 or 8 inch cake tin and cook at 290 F for 45 minutes or slightly longer. Turn out very carefully, and smother with whipped cream. I used mixture of cream and greek yoghurt, very good and not so calorific. Don't forget 290F is a very cool oven!
(290 F works out at 140-150 C, or Mark 2 if you are using gas)