Gluten-free nutty chocolate traybake

Method

1. Preheat the oven to 180°C/fan 160°C/gas 4. Grease and line a shallow 18cm square cake tin with baking paper.
2. Place the chocolate in a bowl over a pan of simmering water to melt.
3. Meanwhile, whisk the egg yolks and sugar until pale and creamy.
4. Stir in the ground almonds, melted chocolate, coffee and pecans.
5. In a clean bowl, whisk the egg whites to stiff peaks, then fold one-third of them into the chocolate mixture to help loosen it. Carefully fold in the remaining egg whites, then pour the mixture into the tin.
6. Bake for 18-20 minutes until the surface is slightly springy to the touch. Leave to cool in the tin before cutting into 12 pieces.