Returning home means access to a kitchen that has an oven that doesn’t burn food within 15 minutes and a beautiful selection of crockery to choose from.
When Bryony is returning home too, that means baking a cake for the occasion. A cake filled with nuts and dark chocolate, more of a torte than a cake. A torte that is finished off perfectly with a spoon of mascarpone.
Cakes based around ground almonds are often light in texture and this one is no different. It’s light but still rather rich from the dark chocolate and espresso flavours that are very strong. I also added a splash of Disaronno for an extra nutty boozy kick because it was Friday after all!
The cake-torte makes a perfect dessert. It is light enough after a long meal but it has a delicious nutty flavour with a kick of espresso to make it special.
200g ground almonds
200g dark chocolate
70g caster sugar
4 eggs, separated
Splash of Dissaronno
– Pre heat the oven to 170 degrees celsius. Grease and line a 20cm cake tin.
– In a bowl set over a pan of boiling water place all but one square of dark chocolate, butter and espresso.
– In a separate bowl whisk together the egg yolks and sugar until light and thick – whisk for about 5 minutes.
– Fold in the chocolate mixture and ground almonds.
– In another bowl whisk the egg whites until soft peaks form.
– Fold these into the chocolate mixture and add a splash of Dissaronno.
– Pour the mixture into the tin and bake for 25 minutes.
– Once cooled, grate the extra square of chocolate on the top.