Flourless chocolate cake (caprese)

Flourless chocolate cake (caprese)

  • serves 8
  • A little effort

The ground almonds in L'Anima Cafe's caprese make this flourless chocolate cake beautifully smooth. The mascarpone cream adds a sweet extra and the redcurrants give a dash of colour.



  • ground almonds 200g, plus a little extra for the tin
  • baking powder 1 tsp
  • cocoa powder 40g, sifted
  • golden caster sugar 200g, plus 1 tbsp extra
  • vanilla pod split and seeds scraped out
  • unsalted butter 200g, plus more for the tin
  • eggs 4
  • redcurrants 125g
  • pistachios 2 tbsp, gently crushed in a pestle and mortar

mascarpone cream

  • mascarpone 200g
  • golden caster sugar 110g


  • 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.

    From L’Anima Cafe

Nutritional Information

  • Kcals 709
  • Fat 52.1g
  • Carbs 45.7g
  • Fibre 2g
  • Protein 13.3g
  • Salt 0.4g