Flourless chocolate cake (caprese)
Serves 8
A little effort
Total time:
+ cooling
The ground almonds in L'Anima Cafe's caprese make this flourless chocolate cake beautifully smooth. The mascarpone cream adds sweetness and the redcurrants give a dash of colour.
Skip to ingredients
- 200g ground almondsplus a little extra for the tin
- 1 tsp baking powder
- 40g cocoa powdersifted
- 200g golden caster sugarplus 1 tbsp extra
- split and seeds scraped out vanilla pod
- 200g unsalted butterplus more for the tin
- 4 eggs
- 125g redcurrants
- 2 tbsp pistachiosgently crushed in a pestle and mortar
mascarpone cream
- 200g mascarpone
- 110g golden caster sugar
Nutrition: per serving
- kcal709
- fat52.1g
- carbs45.7g
- fibre2g
- protein13.3g
- salt0.4g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Mix the grounds almonds, baking powder, cocoa, sugar and the vanilla seeds in a bowl. (Add the leftover vanilla pod to caster sugar to make vanilla sugar). Add the softened butter and the eggs, one by one, beating in between.
step 2
Toss the redcurrants with the extra 1 tbsp sugar and leave for 2 hours before lightly crushing with the back of a spoon.
step 3
Grease a 21cm springform cake tin with butter, and dust with some more ground almonds. Add the mixture and bake for 35-40 minutes or until risen and firm. Allow the cake to cool.
step 4
Beat the mascarpone and the sugar together, then serve with the cooled cake, topped with the crushed redcurrants and pistachios.
