More akin to a brownie, this decadent gluten-free recipe is a perfect pairing with those seasonal berries or fruits that give your cheeks a tingle.


  • 230 g (8 oz) dark chocolate (60–65 per cent cacao)

  • 230 g (8 oz) unsalted butter, coarsely chopped and softened

  • 290 g (10 oz) sugar

  • 6 large eggs

  • 1 tsp vanilla extract

  • 1 tsp salt

  • 130 g (41/2 oz) amaranth flour

  • Cocoa powder or pure icing sugar, to dust


  • 1.

    Preheat oven to 180ºC (300ºF). Lightly grease and line a 20 cm (8 in) springform cake pan.

  • 2.

    In a medium bowl, melt together the dark chocolate and butter over a saucepan of simmering water, stirring every few seconds until mixture is smooth. Do not let the base of the bowl touch the water. Set aside and allow to cool slightly still on top of the water bath.

  • 3.

    In a large bowl, use electric beaters to beat the sugar and eggs on medium–high speed until fluffy and double the volume, approximately 3–5 minutes. Beat in the vanilla and salt.

  • 4.

    Stir in the chocolate mixture, then sift in the amaranth flour and fold it in until the mixture is smooth. Pour into the prepared pan.

  • 5.

    Bake for 40–45 minutes, until the cake is set and a skewer inserted into the center comes out clean. Allow to cool completely before slicing.

  • 6.

    You will get a nice cracked finish on top so you may wish to dust your cake with cocoa powder or pure icing sugar.


This recipe appeared in 'The Power of Flour' (New Holland Publishers, RRP $35) available at all good bookstores or online at

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