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Flourless chocolate & almond cake

A single serving of flourless chocolate & almond cake

Flourless chocolate & almond cake

Name: Flourless chocolate & almond cake
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 10
Ingredients: 200g dark cooking chocolate chopped into small pieces; 200g butter chopped into small pieces; 3 eggs; 175g golden caster sugar; 100g mascarpone or soft cheese; ¼ tsp vanilla extract; 100g ground almonds; 30g cocoa powder plus extra to serve

Barney Desmazery

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Serves 8 - 10

Prep: 30 mins

Cook: 50 mins

A star rating of 4.8 out of 5.55 ratingsRate

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This dense, squidgy chocolate and almond cake is perfect for dessert. It's gluten-free – just ensure your cocoa powder and chocolate are, too

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g dark cooking chocolate

chopped into small pieces
200g butter

chopped into small pieces
3 eggs
175g golden caster sugar
100g mascarpone

or soft cheese
¼ tsp vanilla extract
100g ground almonds
30g cocoa powder

plus extra to serve

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Nutrition: Per serving (10)

kcal473
fat37g
saturates19g
carbs26g
sugars23g
fibre3g
protein7g
salt0.5g

Method

step 1

Heat the oven to 180C/160C fan/ gas 4 and line the base of a 20cm springform tin with baking parchment. Melt the chocolate and butter in a heatproof bowl set over a pan of just-simmering water, or in the microwave in 20-second bursts. Stir, then leave to cool slightly.
step 2

Meanwhile, tip the eggs and sugar into a second bowl and beat with an electric whisk for 4-5 mins, or until thick and creamy. Add the mascarpone or soft cheese and vanilla, and continue to beat until everything is combined. Lightly fold in the cooled melted chocolate mixture until everything is one even colour, then fold in the almonds. Sift over the cocoa powder and a small pinch of salt, and fold in to combine.
step 3

Scrape the cake batter into the prepared tin. Put the tin on a baking tray and bake for 35-40 mins until the cake is puffed up and has cracked on top. Remove from the oven and leave to cool in the tin for 30-40 mins – it will deflate as it cools. Serve warm as a chocolate pudding, or leave to cool completely and enjoy as a fudgy brownie cake. Dust with extra cocoa powder before serving.

Recipe from Good Food magazine, May 2021

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A star rating of 4.8 out of 5.55 ratings

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