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Chocolate and Almond Cake 
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A wonderfully, rich, moist and wheat-free cake, this pudding may be served 
warm or cold with a generous dollop of mascarpone cheese. 

INGREDIENTS:

200g unsalted butter 
100g continental chocolate, broken into pieces 
100g plain chocolate, broken in pieces 
250g caster sugar 
5 large eggs, separated 
200g ground almonds 
finely grated zest of 1-2 lemons 
cocoa powder or icing sugar to dust 
mascarpone cheese, to serve

PREPARATION:

1. Preheat the oven to 190C/375F/gas mark 5. Butter and flour the sides 
of a 23cm/9in spring-release tin and place a piece of greaseproof paper in 
the base. 
2. Place the butter and chocolate in a large bowl over a saucepan of 
simmering water until melted. Remove from the heat and beat in the 
sugar and egg yolks. 

3. Whisk the egg whites until they reach soft peaks. Fold the ground 
almonds, lemon zest and egg whites into the chocolate mixture and 
transfer to the prepared tin. 

4. Cook in the centre of the oven for 45-50 minutes until risen and firm 
to the touch. Cool in the tin, transfer to a wire rack, cover with a clean 
tea towel and leave until cold. Dust with cocoa powder or icing sugar and 
serve with mascarpone

PREP/COOK
INFORMATION:

Prep time: 25 minutes
Cook time: 50 minutes
Serves: 10