Gluten Free Chocolate Mint Cake

Chocolate is considered significant to eat at Easter and this is a well balanced cake for everyone to enjoy.

Ingredients make 18 slices

250 g butter

250 g caster sugar

250 ml  eggs

250 g almond meal

250 g melted dark chocolate

Method

Preheat oven to 180ºC normal bake. Mix butter and sugar in a bowl until creamy. Add eggs gradually and mix until combined. Blend in the almond meal. Pour in the melted chocolate and mix evenly. Spread mixture equally into 3 greased, baking paper lined 28 x 18 cm cake tins. Bake in the oven for approx. 40 minutes. Allow cooling in the fridge for 60 minutes. Turn one of the cakes upside down on a tray lined with baking paper and spread a layer of mint buttercream on top. Place another cake on top and spread a further layer of mint buttercream. Place the last cake on top and finish with a layer of mint buttercream. Place the cake in the fridge for at least 20 minutes before cutting into slices. Keep the cakes refrigerated in an airtight container.

Note: Mint buttercream is easily made by placing 350 gram butter and 350 gram caster sugar in a bowl. Whisk with an electrical mixer until creamy for approx 10 minutes. Add 50 ml white crème de menthe liqueur and combine. To make it as a dessert use crème de menthe mousse instead of buttercream.