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





Preheat an oven to 150°C/Gas mark 2 and grease and line a 20cm cake tin
Place the whole almonds and chocolate in a processor and blend to a coarse paste
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
In a separate bowl, whisk the egg whites to soft peaks
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
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
First published in 2020

Chef, restaurateur and cookbook author Ben Tish has a stellar track record for creating dishes that, quite simply, everyone wants to eat. After years of channelling his love of Mediterranean food he's now chef director across Cubitt House's various pubs and restaurants, proving just how versatile his talents are.

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