Guanaja Chocolate Cake (Gluten-free)

Mix the eggs, honey, and sugar without whisking.



Sift together the rice flour, starch, and COCOA POWDER, then add to the mixture along with the almond flour and baking powder.



Next, add the cream.





Finally, add the GUANAJA 70% chocolate and melted butter.



Pour the batter into the molds lined with baking paper, then use a buttered scraper to make a cut lengthwise up the cake to aid the baking process.





Bake at 320°F (160°C) for about an hour. Check the cake is fully baked by inserting a knife into the center.



If it comes out clean, the cake is done.



Place the cake on a rack and leave it to cool.