Flourless Chocolate Almond Cake

• dark chocolate↗200g g

  chopped into small pieces

• butter↗200g g

  chopped into small pieces

• eggs↗3
• golden sugar↗175g g
• mascarpone↗100g g

  or soft cheese

• vanilla extract↗¼ tsp tsp
• ground almonds↗100g g
• cocoa powder↗30g g

  plus extra for serving

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/160°C with convection/gas 4 and line the bottom of a 20 cm diameter tin with parchment paper. Melt the chocolate and butter in a heat‑proof bowl placed over a saucepan with just a little simmering water, or in the microwave in 20‑second bursts. Stir, then let cool slightly.

2. 2

   Meanwhile, pour the eggs and sugar into another bowl and whisk with an electric beater for 4‑5 minutes, or until the mixture becomes thick and creamy. Add the mascarpone (or soft cheese) and vanilla, and continue whisking until the ingredients combine. Gently fold in the cooled melted chocolate mixture until the batter is uniform, then add the almonds. Sift in the cocoa powder and a pinch of salt, and gently mix.

3. 3

   Pour the batter into the prepared tin. Place the tin on a baking tray and bake for 35‑40 minutes, until the cake has risen and the top cracks. Remove from the oven and let cool in the tin for 30‑40 minutes – it will sink as it cools. Serve warm like a chocolate pudding, or let it cool completely and enjoy as a fudgy brownie‑style cake. Sprinkle with extra cocoa powder before serving.