Cake
¾ cup (185g) butter, softened
¾ cup (165g) Chelsea Caster Sugar
4 extra large eggs, separated
100g dark chocolate, grated
½ cup (75g) almond meal
2/3 cup (170ml) milk
¼ cup (40g) cocoa powder
1 cup (150g) gluten free plain flour
2 tsps baking powder

Icing
1/3 cup (85g) butter, softened
1 cup (150g) Chelsea Icing Sugar, sifted
¼ cup (40g) cocoa, sifted
60g dark chocolate, melted

1. Preheat oven to 180°C conventional (160°C fan forced). Grease a 6cm deep, 21cm x 10cm loaf pan or tin of similar size and line with baking paper, allowing a 2cm overhang at sides.

2. Cake: cream butter and Chelsea Caster Sugar with an electric mixer in a medium sized bowl until pale and creamy. Add egg yolks, one at a time, beating well after each addition.

3. Using a large metal spoon, fold in grated chocolate, almond meal and milk. Sift cocoa, flour and baking powder over chocolate mixture. Gently mix to combine.

4. In another bowl, beat egg whites until soft peaks form. Gently fold egg whites through chocolate mixture. Spoon into prepared pan. Bake for 1 hr or until a skewer inserted into the centre comes out clean. Cool loaf in pan. Lift onto a wire rack to cool completely.

5. Chocolate icing: using electric beaters, beat butter and Chelsea Icing Sugar until light and creamy. Add cocoa and chocolate and beat until smooth. Spread loaf with frosting.

Serving Suggestion:
For lovers of white chocolate, replace the grated dark chocolate for white when making the cake, to give a cake with two types of chocolate indulgence.