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3 ratings

Recipe by CJ Jackson

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1. Heat oven to 180C/fan 160C/gas 4. Line a 25cm square cake tin with non-stick baking parchment. Put the chocolate and butter in a microwave-proof bowl, cover and cook on High for 30 secs. Stir, continue to cook for 30 secs until the chocolate has nearly melted. When cool, but still melted, stir in half the sugar and the egg yolks.
2. Whisk the whites to firm peaks, add the remaining sugar, then whisk again until glossy. Stir 1 tbsp into the chocolate along with the ground almonds and breadcrumbs, then fold through the rest of the chocolate. Transfer to the tin, top with pecans. Bake for 25-30 mins. Cool in the tin for 10 mins, then lift onto a wire rack to cool completely. Cut into squares to serve.

Per serving

347 kcalories, protein 6g, carbohydrate 25g, fat 26 g, saturated fat 9g, fibre 2g, salt 0.2 g

'The tray bake was quick and easy to make with a chocolatey taste, yet was wonderfully light. We're having a big family get-together few weeks and I'm definitely going to make it then.'

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• Alina

  09 January 2008

  Alina rated this recipe

  

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• coe114c

  25 March 2008

  coe114c rated and commented on this recipe

  

  I am extremely disappointed that you call yourselves 'good food' yet have used Tescos bread. I would like to see you supporting the independent retailer who offer a far better selection of gluten free products. A BIG thumbs down to you :(

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• coe114c

  25 March 2008

  coe114c commented on this recipe

  I recommend Glutabye or Antoinette Saville bread.

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• sally

  16 April 2008

  sally rated and commented on this recipe

  

  These were awful, they just fell apart, all the pecans fell off, they were nowhere near sweet enough, I've just wasted my beautiful dark chocolate on these, will never ever make again and would tell anyone else not to bother trying.

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• Alina

  29 October 2008

  Alina commented on this recipe

  Unlike others, I think this cake is wonderful. I have made it a few times last year and it was always the first to go in the parties. People were asking for recipe. Everybody loved it. It didn't fall to peaces and it was beautifully moist and chocolaty. I have experimented with chocolate a bit by using chocolate with mint bits. And instead of gluten free bread used normal white bread (because it was easier to find) :) Will make it again.

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Ingredients

• 200g dark chocolate , chopped
• 100g unsalted butter
• 85g caster sugar
• 4 eggs , separated
• 85g ground almonds
• 5 tbsp fresh gluten-free breadcrumbs (we used Free From white bread from Tesco)
• 140g pecan halves

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Difficulty and servings

Makes 12 pieces

Easily doubled

Preperation and cooking times

Prep 15 mins

Cook 25 mins

Gluten-free

Ingredients

• 200g dark chocolate , chopped
• 100g unsalted butter
• 85g caster sugar
• 4 eggs , separated
• 85g ground almonds
• 5 tbsp fresh gluten-free breadcrumbs (we used Free From white bread from Tesco)
• 140g pecan halves

Per serving

347 kcalories, protein 6g, carbohydrate 25g, fat 26 g, saturated fat 9g, fibre 2g, salt 0.2 g

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