Chocolate and Almond Cake
recipe
Chocolate and Almond Cake
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A wonderfully, rich, moist and wheat-free cake, this pudding may be served warm or cold with a generous dollop of mascarpone cheese.
Ingredients
- 200g unsalted butter
- 100g continental chocolate, broken into pieces
- 100g plain chocolate, broken in pieces
- 250g caster sugar
- 5 large eggs, separated
- 200g ground almonds
- finely grated zest of 1-2 lemons
- cocoa powder or icing sugar to dust
- mascarpone cheese, to serve
Serves:
10
Preparation:
25
Cook Time:
50
Total Time:
75min
Directions
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- Preheat the oven to 190C/375F/gas mark 5 Butter and flour the sides of a 23cm/9in spring-release tin and place a piece of greaseproof paper in the base.
- Place the butter and chocolate in a large bowl over a saucepan of simmering water until melted. Remove from the heat and beat in the sugar and egg yolks.
- Whisk the egg whites until they reach soft peaks. Fold the ground almonds, lemon zest and egg whites into the chocolate mixture and transfer to the prepared tin.
- Cook in the centre of the oven for 45-50 minutes until risen and firm to the touch. Cool in the tin, transfer to a wire rack, cover with a clean tea towel and leave until cold. Dust with cocoa powder or icing sugar and serve with mascarpone.
Source: Tesco
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