Flourless Cacao Fudge Cake

Raw cacao powder retains a higher portion of nutrients than more common cocoa powder, which is usually heated during manufacturing. Swap the almond meal here for hazelnut meal, if you prefer.

Ingredients (10-12 servings)

• 200g (about 14 tablespoons) unsalted butter, chopped
• 3/4 cup (75g) raw cacao powder, plus extra for dusting
• 6 eggs
• 1 1/4 cups (220g) brown sugar
• 1 cup (120g) almond meal (ground almonds)

Preparation (Ready in 1 hour)

• Preheat oven to 160°C (320°F).
• Lightly grease a 22cm springform cake tin and line with non-stick baking paper.
• Place the butter and cacao in a saucepan over low heat and stir until smooth.
• Place the eggs and sugar in the bowl of an electric mixer and beat until doubled in volume.
• Add the cacao mixture and almond meal and gently fold to combine.
• Pour into the tin and bake for 35–40 minutes or until just set. Allow to cool in the tin.
• Turn out and dust with extra cacao to serve.