Flourless Cacao Cake

Preheat oven to 180°C (350°F). Place the oil, cacao and rice malt syrup in a small saucepan over medium heat and cook, stirring, for 2–3 minutes or until smooth and melted. Set aside to cool. Place the egg yolks and half the sugar in the bowl of an electric mixer and whisk for 2–3 minutes or until thick and pale. Add the cooled cacao mixture and gently fold to combine. Transfer to a large bowl, add the almond meal and mix to combine. Set aside. Place the eggwhites in the clean bowl of an electric mixer and whisk until stiff peaks form. Gradually add the remaining sugar and whisk until thick and glossy. Add the eggwhite mixture to the cacao mixture and gently fold until just combined. Pour into a lightly greased 22cm round springform tin lined with non-stick baking paper and bake for 25 minutes. The cake will still have a slight wobble in the centre. Set aside to cool slightly then refrigerate for 2–3 hours or until chilled. Dust with the extra cacao to serve. Serves 6–8.