This cake made with ground almonds and dark chocolate is flourless, beautifully dark rich and moist. My little son Alessandro cooked it almost by himself, so it's simple but absolutly divine.
Serves 8-10 :
- 100 g butter, diced
- 140 g best-quality dark chocolate
- 6 free range eggs
- 140 g ground almonds
- 1 tbs kirsch (optional)
- 85 g caster sugar
- cocoa powder for dusting
How to make:
1. Preheat the oven to 170 °C. Butter and line the base of a 23cm springform cake tin. Melt the butter and chocolate, stir until smooth, and leave for about 5 minutes to cool slightly. Stir in the egg yolks, ground almonds, and the liqueur, if using.
2. Put the egg whites into a bowl, add two or three lemon drops (the original recipe here wants the classical pinch of salt) and whisk until soft peaks form. Continue whisking, sprinkling in the sugar a little at a time, until stiff peaks form. Stir 2 tablespoons of the whites into the chocolate mixture and fold in carefully the remainder.
3. Spoon the mixture into the prepared tin and bake for 30-35 minutes until well risen and just firm. Cool in the tin. Remove the cake and dust with cocoa powder.
Here is an elegant slice decorated with lemon glaze.