The vinocotto added to this gluten-free cake enriches its flavor while keeping its texture fudgy and moist
250g good-quality dark chocolate, roughly chopped
150g unsalted butter, chopped
2/3 cup caster sugar
125g almond meal
5 eggs, separated
4 tablespoons vinocotto
½ cup thickened cream
1 cup good quality dark chocolate
2 tablespoons vinocotto
Combine the chocolate, butter and sugar in a medium heatproof bowl.
Place over a saucepan of simmering water and stir frequently until melted and smooth.
Transfer the hot mixture to a mixing bowl and stir in the almond meal. Add the egg yolks one at a time, and beat well after each addition. Add in 4 tablespoons of vinocotto and stir in well.
In a separate bowl, place egg whites and use an electric beater until stiff peaks form.
Transfer the chocolate mixture to a large mixing bowl and stir in the almond meal.
Place the egg whites in a separate clean bowl. Use an electric beater to beat until firm peaks form. Add the egg white mixture to the chocolate mix gradually, folding through until there are no remaining lumps.
Bake in a pre heated over for around 40 minutes at 180ºC.
To make the vinocotto ganache, place cream over a saucepan of simmering water until the cream has boiled. Take off the heat and add chocolate, letting the heat of the cream melt it into a thick sauce. Add the vinocotto and drizzle over the cake once cooled.