Ingredients (serves 12)

• 180g Butter
• 1 1/4 cup Caster sugar (super fine)
• 3/4 cup Almond meal
• 5 Eggs
• 220g Nestle Bakers Choice Dark Melts
• 1 cup Nestle Bakers Choice Cocoa powder
• 250ml Cream
• 1 punnet Raspberries

Method

1. Preheat oven to 140 degrees C.
2. Place the butter, sugar and Nestle Bakers Choice chocolate in a saucepan over low heat, and stir until melted and smooth.
3. Place almond meal and Nestle bakers choice cocoa in a bowl and whisk in the chocolate mixture.
4. Gradually add the eggs, and whisk until combined.
5. Ready the muffin tray with patty pans. Spoon in the batter and bake for 30 minutes or until firm.
6. Allow to cool in tray. Serve with whipped cream and raspberries.

Notes

Since discovering that my mum and sister both have Coeliacs disease, I was on the hunt for a delicious gluten free cake recipe that wasn't too heavy. This recipe has been on rotation for coffee catch ups and birthday gatherings for 5 years now and its still just as popular as day one. You can mix it up using different toppings, like a chocolate ganache or berry coulis. I hope you and yours enjoy as much as me and mine do.