Chocolate, almond and coffee cake

PT1H15M

Share recipe

Ingredients

Metric

Imperial

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
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
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
Share recipe