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A cross between a chocolate mousse and a cake. Lusciously moist and a sinful chocolate taste in every bite. There is no flour at all in it, just ground almonds and chocolate. An all-time favorite recipe of mine from the island of Capri near Naples, Italy. I serve it with crème fraîche, Mascarpone, or vanilla ice cream.
Yield: 8 servings
Time: 1 hour 30 minutes
Ingredients:
- 7 oz (200 g) unsalted butter, at room temperature
- 7 oz (200 g) semisweet baking chocolate
- 4 eggs separated
- 6 oz (170 g) sugar
- 1 tsp vanilla extract
- 9 oz (250 g) finely ground almonds
- zest of 1 lemon
- 1 Tbsp confectioner’s sugar
- 1 Tbsp cocoa powder to dust
- crème fraîche, Mascarpone or vanilla ice cream (optional)
Preparation:
Preheat the oven to 340°F (170°C). Grease or line with baking paper a 10 inch (25 cm) springform pan with removable bottom.
Melt butter in a small saucepan over low heat and set aside to cool a bit. Put chocolate into a food processor and process until finely grained. Set aside. Place egg yolks, sugar, vanilla extract in a bowl and beat it until pale and thick. Fold in chocolate, butter, ground almonds, and lemon zest. The mixture should be fairly thick.
In a separate bowl, whisk the egg whites until soft peaks appear. Fold egg whites gently into the chocolate almond mix. Spoon it into the cake pan. Level the top gently.
Bake it for about 60 minutes or until firm to touch. Let it cool and dust it with a mix of confectioners sugar powder cocoa.
Make it a perfect dessert serving it with crème fraîche, Mascarpone, or vanilla ice cream. A bit of grated lemon zest on top of the crème fraîche or Mascarpone ….yummy!
