Gluten-free chocolate cake

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Flowers make a pretty and fresh garnish for this gluten-free chocolate cake.

Cake mix

175 g	Butter
¾ cup	Caster sugar
3	Eggs, large, separated
200 g	Dark chocolate, grated (Main)
½ cup	Ground almonds
1 cup	Gluten-free flour
1 tsp	Baking powder
¼ cup	Dark chocolate cocoa
⅔ cup	Milk

Chocolate topping

50 g	Butter, softened
1 cup	Icing sugar, sifted, (use gluten-free variety)
50 g	Dark chocolate, chopped and melted

Directions

1. Set oven to 180C. Lightly grease and line the base of a 5-cup, non-stick ring pan, about 21cm in diameter.
2. Beat butter and caster sugar, until creamy. Add egg yolks one at a time, beating well after each addition.
3. Fold in chocolate and ground almonds.
4. Sift flour, baking powder and cocoa. Fold into butter mixture alternately with milk.
5. In a clean bowl, whip egg whites until soft peaks form. Stir 3-4 tablespoons into batter then gently fold in remaining egg whites. Spoon into prepared pan.
6. Bake for 40-45 minutes, until a skewer inserted in centre comes out clean. Cool in pan for 5 minutes then turn out on to a wire rack.
7. To prepare the topping, beat butter and icing sugar, until creamy. Beat in melted chocolate. Stir well. Spread over cake.