A deep dark chocolate cake is the perfect dessert to celebrate any special occasion with. This sweet treat is unique in that it doesn’t require flour to bind it and instead relies on ground almonds which makes it gluten-free but also results in a rich and moist finish. With a glossy chocolate glaze and a topping of toasted hazelnuts, this cake will be a true showstopper.
Sign up to IrishCentral's newsletter to stay up-to-date with everything Irish! Serves: 8 Ingredients For the chocolate glaze: Method Preheat the oven to 350°F and line an 8-inch diameter spring-form tin with baking parchment. For the mud pie, melt the chocolate and butter in a large heatproof bowl sitting over a saucepan of barely simmering water. Remove the bowl from the heat and mix in the sugar, vanilla extract and ground almonds with a spatula.
Stir through the egg yolks, one at a time, mixing after each addition, until you have a thick batter. Put the egg whites in a standing food mixer (or use an electric hand-held mixer in a bowl) and whisk the egg whites until stiff peaks form. Add the egg whites to the chocolate batter and fold through gently until just combined.
Pour the chocolate batter into the prepared cake tin and place in the oven to bake for about 35 minutes until it is firm but with a slight wobble. Remove the cake from the oven and allow it to sit on a wire rack to cool in its tin. Before removing the tin to cool completely.
Melt the chocolate and butter in a bowl sat over a pan of just s.