An easy, delectable flourless cake that's brimming with almonds and chocolate. The coffee grounds give moisture as well as a delicate aroma, and the grape must be drizzled over the top is well worth the effort. Serve with ice cream, yoghurt, crème Fraiche, or mascarpone cheese.
Ingredients
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
100ml espresso
100ml of grape must
crème fraîche, or mascarpone, yoghurt or ice cream, to serve
Method
Preheat the oven to 150°C and grease and line a 20cm cake tin with parchment paper.
Place the whole almonds and chocolate in a processor and blend to a coarse paste.
In a stand mixer or with an electric whisk, cream together the butter and sugar, then reduce the speed and add the egg yolks one at a time. In a large mixing bowl, combine the ground almonds, coffee, roughly ground chocolate, and almond mix until fully combined.
In a separate bowl, whisk the egg whites to soft peaks.
Fold a quarter of the whites into the chocolate mixture, then fold the remainder of the whites back into the chocolate mixture. It'll be quite rigid.
Place the mixture in the tin and bake for about 45 minutes, or until it is set. If the torte is cooked through, a skewer pushed into it should come out clean.
Allow the cake to cool completely in the tin before serving with crème Fraiche, yoghurt, ice cream, or mascarpone and a drizzle of grape must.
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