How to make
Separate the whites from the yolks. Add the sugar to the yolks and beat with a mixer into a smooth cream.
Whisk the egg whites briefly with a pinch of salt.
Put the butter in a pot, add the broken chocolate and melt in a water bath.
Add the ground almonds and coconut shavings to the beaten egg yolks. Flavor with grated orange peel.
Carefully drizzle the cooled but still liquid chocolate over the butter.
Homogenize the mixture and add the beaten egg whites in 2-3 portions.
Pour the mixture into a 9.4″ (24 cm) cake tin lined with baking paper.
Bake the chocolate cake at 340°F (170°C) in a preheated oven for about 35-40 minutes.
Aromatic and very tasty gluten-free chocolate cake with almonds and coconut!
