Flourless chocolate cake (Torta caprese) baked on the Traeger Timberli

Flour allergy? Try baking this rich chocolate cake on the BBQ

If an intolerance to wheat is a problem then this rich chocolate cake would satisfy all your cravings. It has to be done in stages but the result is well worth the effort. It is a slightly dense cake so not like your light and fluffy Victoria sponge. Don't worry about it tasting of smoke, it definately doesn't, if you are baking it on a charcaol BBQ just make sure you use the best fuel and that it is running clean, only use premium quality lumpwood or briquettes.

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Ingredients:

200g (7oz) good quality dark chocolate; melted
5 eggs; separated
pinch salt
180g (6.5oz) caster sugar
200g (7oz) butter; cubed at room temperature
200g (7oz) ground almonds
25g (1oz) cocoa powder
1 teasp baking powder
icing sugar; for dusting

Equipment:

22cm (8.5”) round spring form cake tin; greased and lined

Pre-heat the Traeger to 175C (347F).

Beat together the butter and sugar until light and fluffy.

Beat in the yolks one at a time.

Gently fold in the almonds.

Add the melted chocolate and combine well.

In a separate bowl beat the egg whites with a pinch of salt until stiff.

Sift the baking powder and cocoa into the cake mix and fold in gently, then fold in the egg whites.

Pour into the prepared tin, smooth over and bake in the centre of the Traeger for about 50 minutes. If the top starts to dry out after 25 – 30 minutes cover with foil.