Easter is all about the chocolate for me. But it has to be good chocolate and this cake hits the mark big time and better still, it’s gluten free!


250g  ground almonds
250g 85% or 90% dark chocolate (Lindt)
250g salted butter
250g golden caster sugar
6 organic free range eggs
Pinch of Maldon sea salt


Grease a large round non-stick cake tin and line with greaseproof paper. Separate the eggs and whisk the egg whites until soft peaks form. Break the chocolate into pieces and melt slowly over a pan of water. Cut the butter into cubes and make sure it is room temperature. Once the chocolate has melted add the cubes of butter and mix until they have completely melted into the chocolate.

Add the egg yolks once the mixture has cooled a little so you don’t cook the eggs. Then add ground almonds, sugar and salt. Finally fold in the egg whites and pour mixture into the cake tin. Cook in a fan oven 160ºC for around 30 to 40 minutes. Don’t over cook the cake as it need to be soft

 This cake is very rich and can be served with cream, crème fraîche or custard


If you would like to come along to any of our events please visit www.themadmarchhare.com to find out what we have in store for 2019 | follow us on our Facebook page The Mad March Hare | t: 07809 895 469 for any enquiries.