- 2/3 cup Lupin Flake
- 1 cup gluten-free SR flour
- 1/4 cup almond meal
- 2/3 cup cocoa powder
- 1 ½ cups caster sugar
- 4 eggs separated
- 250g butter, melted
- 1/4 cup cooking chocolate buds
Preheat oven to 180°C and line a 20cm x 30cm (base) slab pan with baking paper, allowing a 2cm overhang at both long ends.
Beat egg whites until stiff.
Place Lupin Flake, almond meal, gluten free SR flour, chocolate buds and cocoa into a large bowl. Add sugar. Stir to combine.
Make a well in the centre. Add egg yolks and melted butter to flour mixture. Using a metal spoon, mix until just smooth. Fold egg whites in gently.
Spread mixture into prepared pan. Bake for 20 to 25 minutes or until a skewer inserted in the centre comes out with crumbs clinging.
Remove from oven and allow to cool in pan.
Lift from pan, cut into squares and dust with icing sugar.