Chocolate, almond and coffee cake
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.
Ingredients
Metric
Imperial
- 175g of blanched almonds
- 350g of dark chocolate, 70% cocoa solids
- 250g of caster sugar
- 225g of unsalted butter
- 5 eggs, separated
- 175g of ground almonds
- 100g of used coffee grounds, or 100ml espresso
- 100ml of grape must
- 100g of crème fraîche, or mascarpone, yoghurt or ice cream, to serve
Method
- 175g of blanched almonds
- 350g of dark chocolate, 70% cocoa solids
- 225g of unsalted butter
- 250g of caster sugar
- 5 eggs, separated
- 175g of ground almonds
- 100g of used coffee grounds, or 100ml espresso
- 100ml of grape must
- 100g of crème fraîche, or mascarpone, yoghurt or ice cream, to serve
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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