A rich and intensely chocolatey cake originating from the island of Capri but made and appreciated across Italy and beyond. This version is from ” Organic” by Sophie Grigson and William Black. Serve on its own or preferably topped with a dollop of mascarpone, creme fraiche or thick greek yoghurt.
Ingredients
- 200 g dark chocolate ( at least 70% cocoa)
- 4 free range eggs separated
- 175 g caster sugar
- 1 tsp vanilla extract
- 250 g ground almonds
- 200 g butter melted and cooled until tepid
- icing sugar
Servings:
Instructions
- Line the base of a 24 cm cake tin with non stick baking paper and grease the sides. Preheat the oven to 180 C, 160 Fan, Gas 4.
- Process the chocolate until very finely chopped but still retaining a little texture or chop finely with a large knife.
- Beat the egg yolks with the sugar and vanilla until the mixture is pale and thick. Fold in the chocolate, the almonds and the melted butter.
- Whisk the egg white until they form soft peaks and fold in to the chocolate mix. Spoon into the prepared cake tin.
- Bake for about 50-60 minutes until just firm to the touch. Leave to cool in the tin then turn out. Dust the surface with icing sugar before serving.
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