These small pieces of chocolate heaven are gooey, rich and gluten free. You know my thoughts about the whole gluten intolerant crazyness, so I know it’s a bit odd that we have published two gluten free recipes on a row… But they are too good not to share them. So, gluten intolerant or not, you’ll love these squares. The strong chocolate flavour with a zingy lime touch is absolutely delicious and perfect for this transitional weather: lime to remember Summer, chocolate to anticipate Autumn. And you can freeze them, which is nice because otherwise you’ll eat them all in one go!
150 g. dark chocolate (70% cocoa), chopped
150 g. unsalted butter, at room temperature
250 g. sugar
100 g. ground almonds
4 tsp. cocoa powder
Now melt the chocolate and butter together in a heatproof bowl suspended over a pan of simmering water (Bain-Marie). Once it’s all melted and combined perfectly, let it cool a little bit.
In a bowl, mix the ground almonds and the cocoa powder.
In another bowl, beat the sugar and eggs toguether. Now fold carefully the almond and cocoa blend into the egg and sugar mixture followed by the chocolate and butter (that by now should be slightly cool). Finally, add the lime and zest juice. You don’t want to mix everything together vigorously, it’s better to fold gently.
Pour the final mixture into the cake tin and bake in the preheated oven for about 40 minutes. You are looking for a firm top but still gooey underneath cake.
Remove from the oven and let it cool for 15 minutes. Then, cover with a tea towel. Wait until it’s completely cold and then unmold. Cut into small squares and serve with vanilla ice cream if you want to keep things extra sweet, dust with icing sugar if you are eating your squares with a cup of coffee or simply add some fruit if you want to enhance the acidity of the lime touch. The possibilities are endless!