Gluten-free chocolate loaf

Ingredients (serves 8)
* 180g butter, softened
* 3/4 cup caster sugar
* 4 eggs, separated
* 100g 85%-cocoa dark chocolate (Lindt brand), grated (see note)
* 1/2 cup almond meal (ground almonds)
* 2/3 cup milk
* 1/4 cup cocoa powder
* 1 cup gluten-free self-raising flour
Chocolate frosting
* 100g butter, softened
* 1 1/2 cups pure icing sugar, sifted
* 60g 85%-cocoa dark chocolate (Lindt brand), melted


Method
1. Preheat oven to 180°C. Line base and sides of a 7cm-deep, 10.5cm x 20.5cm (base) loaf pan with baking paper, allowing a 2cm overhang at both long ends.
2. Using electric beaters, cream butter and sugar for 5 minutes or until pale and creamy. Add egg yolks, 1 at a time, beating well after each addition.
3. Using a large metal spoon, fold in grated chocolate, almond meal and milk. Sift cocoa and flour together over chocolate mixture. Gently fold to combine.
4. Using electric beaters, beat eggwhites in a bowl until soft peaks form. Stir one-quarter of the eggwhites into batter. Gently fold in remaining eggwhites. Spoon into prepared pan. Bake for 50 to 55 minutes or until a skewer inserted into the centre comes out clean. Cool loaf in pan for 10 minutes. Lift onto a wire rack to cool completely.
5. Make chocolate frosting: Using electric beaters, beat butter and half the icing sugar until thick and creamy. Add chocolate and beat until smooth. Add remaining icing sugar and stir until well combined. Spread loaf with frosting. Cut and serve.

Notes & tips
* Grating chocolate: To prevent chocolate melting in your hands while grating, wrap foil around the bottom half of the chocolate bar. Grate onto a piece of baking paper using the coarse side of box grater.

Source
Super Food Ideas - Page 85
Recipe by Annette Forrest