Created by Tis on February 15, 2020
Step 1: Preheat the oven to 170c.
Step 2: Lightly butter a 20cm round cake tin, line the base with buttered baking paper & dust it lightly with wheat-free cornflour or plain flour, and set it aside.
Step 3: Put the egg yolks and caster sugar into a medium-sized bowl, and beat them with a electric mixer for about 5 minutes, until they're pale, thick and creamy-looking.
Step 4: Scrape the cooled chocolate into the yolk mixture, along with the almond meal, apple, and vanilla, and gently mix them all together.
Step 5: In a dry and clean, using clean, dry beaters, whip the egg whites and salt on medium speed just until they hold soft peaks. Quickly stir a third of the whites into the chocolate mixture to lighten it, then gently fold in the remaining whites in two batches. Scrape the batter into the prepared tin, shaking it gently to level it out.
Step 6: Pop the tin in the oven, and bake the cake for about 40 minutes, or until the center feels slightly springy when gently pressed. Transfer the cake to a cooling rack, leave it in the tin for 5 minutes, then carefully invert the cake onto the rack, remove the tin and paper, and leave it to cool completely.
Step 7: When you're ready to serve, transfer the cake to a serving plate and dust it lightly with icing sugar.
Step 8: Serve with a good dollop of cream if preferred.