Gluten-free chocolate sponge

How to bake a birthday cake for my gluten-intolerant daughter? Do I make one she'll only be able to look at? Not a great idea. Yet this light, intensely chocolaty sponge was appreciated by all of us. Whipped cream, which by some miracle resisted the heat wave, was certainly part of the success. 














"Gluten-free chocolate sponge cake with whipped cream"

8 eggs
1 cup sugar
250 g dark chocolate
1 pack cream for whipping
2 tsp icing sugar

Preheat the oven to 180C/350F/gas 4 and butter the tin.

Stand the bowl with chocolate over a pan of boiling water to melt and leave to cool slightly.

Beat the egg whites until stiff, add sugar and egg yolks, alternating.

Pour the mixture into the greased tin and bake for approx. 20 mins.

Take out the cake, let it cool. If it is a rectangle, cut in half. If it is a circle, cut across.

Whip the cream with sugar and spread between cake layers.

For a better effect top with icing or chocolate topping, if you're not afraid of the extra calories;)