Chocolate, almond and coffee cake
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An easy, delicious flourless cake that's packed to the brim with nuts and chocolate. It’s one of chef Ben Tish's favourites and a spin on the classic Torta di Capri. The coffee grounds add moistness along with their subtle aroma, and it's definitely worth seeking out the grape must to drizzle over the top. Serve with yoghurt, crème fraiche, mascarpone or ice cream.
First published in 2020
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Ingredients
Metric
Imperial
- 175g of blanched almonds
- 350g of dark chocolate, 70% cocoa solids
- 250g of caster sugar
- 225g of unsalted butter
- 5 eggs, separated
- 175g of ground almonds
- 100g of used coffee grounds, or 100ml espresso
- 100ml of grape must
- 100g of crème fraîche, or mascarpone, yoghurt or ice cream, to serve
SAVE RECIPE
Method
1
Preheat an oven to 150°C/Gas mark 2 and grease and line a 20cm cake tin
2
Place the whole almonds and chocolate in a processor and blend to a coarse paste
- 175g of blanched almonds
- 350g of dark chocolate, 70% cocoa solids
3
Cream the butter and sugar together in a stand mixer or using an electric whisk, then lower the speed and add the egg yolks, one by one. Beat in the ground almonds, coffee and coarsely ground chocolate and almond mix until fully incorporated
- 225g of unsalted butter
- 250g of caster sugar
- 5 eggs, separated
- 175g of ground almonds
- 100g of used coffee grounds, or 100ml espresso
4
In a separate bowl, whisk the egg whites to soft peaks
5
Fold a quarter of the whites into the chocolate mix and then fold this mix back into the whites. It will be quite stiff. Spoon the mix into the tin and then place in the oven for around 45 minutes, or until set. A skewer inserted into the torte will come out clean if it's cooked through
6
Leave the cake to cool in the tin, then serve with crème fraiche, yoghurt, ice cream or mascarpone and drizzle over the grape must
- 100ml of grape must
- 100g of crème fraîche, or mascarpone, yoghurt or ice cream, to serve
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