A delicious and rich chocolate cake – gluten free and gorgeously moist – from the woodfired oven, cooked in the falling heat. It’s not just high heat and pizzas, as we know! The cake is made with ground almonds rather than flour so it’s gluten free. It keeps really well so is a perfect get ahead cake for the festive season – serve slightly warm with some vanilla ice cream.
We bake in the cleared refractory oven so we are using just the retained heat but if your oven doesn’t hold so much heat, then a few embers to keep the heat up should be fine; you don’t need a fire burning.
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