NOTE: For an 8″ roundtin, approximately 120 minutes (2 hours) baking time.

***GLUTEN FREE***

Ingredients:

• 300g chocolate(or dark chocolate)
• 250g butter
• 6 egg yolks
• 120g pumpkin seed meal
• 175g sugar(or rapadura sugar)
• 5g muscat or port (optional)

Whisk to soft peak:

• 6 egg whites
• 75 sugar

Method:

1. Prepare cake tin and preheat oven to 150C.
2. Melt chocolate and butter in a double boiler then let cool to a warm temperature.
3. Stir egg yolks into cooled chocolate butter mix. Combine 175g sugar and pumpkin seed meal together, then fold through chocolate mix. At this point add the optional muscat.
4. Whisk egg whites to soft peak with sugar.
5. Fold whites into the chocolate mix gently.
6. Pour batter into tin and bake for around 120 minutes at 150C. Check cake with a knife – when clean, it is ready. (The cake may need to cook longer if you use a different size tin, just make sure the testing knife comes out clean and it will be ready).
7. Cool cake in the pan for 10 minutes, then unmould onto sheet and dust with icing sugar.