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This is my top-of-the-list, guaranteed-to-please, easy chocolate-cake recipe. There's no flour but oodles of ground almonds give it a dense moistness, while the fine nubbles of chocolate ensure a big hit of cocoa flavour at every bite. It is not a stunning-looking cake, when it emerges from the oven, but a quick shake of icing sugar puts that right. Serve small wedges with coffee, or larger ones as a pudding, with a spoonful of crème fraîche. I like it with a few slices of orange or mango on the side to highlight the intensity of the chocolate, or raspberries, mixed with a little icing sugar and a shake of rose water and left to marinate for at least half an hour.
The almonds in this tart absorb some of the generosity of the wine that you drink with it. They can also cope with some added complexity. Try it with a decent sweet sherry.
Typical values per serving:
This recipe was first published in February 2006.