Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Flourless chocolate cake (caprese)
- Preparation and cooking time
- Total time
- + cooling
- A little effort
- Serves 8
Ingredients
- 200g ground almonds, plus a little extra for the tin
- 1 tsp baking powder
- 40g cocoa powder, sifted
- 200g golden caster sugar, plus 1 tbsp extra
- split and seeds scraped out vanilla pod
- 200g unsalted butter, plus more for the tin
- 4 eggs
- 125g redcurrants
- 2 tbsp pistachios, gently crushed in a pestle and mortar
mascarpone cream
- 200g mascarpone
- 110g golden caster sugar
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.
