I visited a local Italian restaurant with friends last night and unfortunately the food was somewhat underwhelming . The best course was my dessert of Torta Caprese, but even then I felt there was room for improvement. This is a chocolatey, moist and dense cake from Rachel Roddy’s ” Two Kitchens”. You can eat as a cake or serve as a pudding with cold cream or ice cream as you prefer.
Ingredients
- 300 g whole or ground almonds
- 200 g dark chocolate
- grated zest on one unwaxed orange optional
- 200 g caster sugar
- a pinch salt
- 4 tbsps whole milk
- 5 large eggs
Servings:
Instructions
- Preheat the oven to 180 C, 160 Fan, Gas 4. Generously butter and flour a 26 cm cake tin, with a loose bottom if preferred.
- If you want to roast the whole nuts ( which gives a good flavour but is not essential) spread on a baking sheet and toast in the oven for 4-5 minutes, then rub them with a clean paper towel to get rid of the papery skins.
- If you are using a food processor and whole almonds then pulse the nuts a few times then add the roughly chopped chocolate and orange zest ( if using) and pulse until you have a course mixture then turn it out into a large bowl.
- If you are doing everything by hand chop the chocolate finely with a sharp knife, grate over the orange zest if using then mix it with the ground almonds in a large bowl.
- Add the sugar, salt and milk to the mix and stir well. Separate the eggs, setting aside the whites, then beat the egg yolks into the mixture one at a time.
- Whisk the egg whites in another bowl until they form stiff peaks, then fold them into the mixture.
- Scrape the mixture into the prepared tin and bake for 30-40 minutes or until the cake is firm and just taking on some colour at the edges. Allow to cool in the tin for a while before turning out.
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