Adapted from Izy Hossack’s book Top With Cinnamon, my version of her famous Swedish Chocolate is made gluten-free with ground almonds, and is delicious with dessert served with a scoop of creme fraiche.
- 135g (10 tbsp) Unsalted Butter
- Pinch Salt
- 55g (1/2 cup) Cocoa Powder
- 350g (1 3/4 cups) Golden Caster Sugar
- 1 tsp Vanilla Extract
- 110g (1 cup, minus 2 tbsp) Ground Almonds
- 3 Large Eggs
- Icing Sugar, for dusting
- Pre-heat the oven to 180 degrees (350 fahrenheit). Grease a 18cm (7 inch) cake tin with a little butter and line with greaseproof paper.
- Melt the butter in a medium saucepan over a low heat. Once melted, remove from the heat.
- Add the salt, cocoa and sugar, and stir well. You should have a grainy mixture.
- Set the pan aside and allow to cool to room temperature, so that when you add the eggs, they don’t cook in the mixture. Once cool, beat the eggs in one by one until the mixture is smooth, then stir in the ground almonds until the mixture is all combined.
- Pour into the tin and bake for about 25 minutes, or until the cake is set around the edges, but still a little gooey in the middle.
- Let the cake cool in the tin for about 20 minutes. Run a knife around the edge of the cake to release it from the tin, then turn it out onto a wire cooling rack or straight onto a serving plate or cake stand.
- Dust with icing sugar, and serve.