Dark chocolate and almond cake
- 120g unsalted butter
- 240g caster sugar
- 2 large eggs
- 1 tsp vanilla bean paste
- 4 tbsp cocoa powder, sifted
- 100g ground almonds
- 1 tsp blood orange zest
- 2 tbsp flaked almonds
- 1 orange, zest, to garnish
Nothing beats a square of this rich, gooey dark chocolate and almond cake washed down with cortado. A cortado is a coffee that originates from Spain and consists of equal parts espresso and warm milk (often steamed, but not too frothy).
- Grease and line a 20cm x 20cm square tin. Preheat your oven to 190°C/375°F/gas mark 5.
- In a saucepan, melt the butter and leave to cool. In a mixing bowl, whisk together the sugar, eggs and vanilla bean paste for 3-4 minutes until light and fluffy. The mixture should hold its shape for a couple of seconds when you trail the whisk across the surface.
- Gently fold in the cocoa powder, ground almonds and orange zest until just incorporated. Finally, add the cool, melted butter and mix again until you have a thickish batter. Pour the mixture into the prepared tin and sprinkle over the flaked almonds.
- Bake for 20-25 mins. It will puff up a little and there should be a very slight wobble in the centre, even though the sides are firm. Allow the cake to cool slightly then remove from the tin and decorate with the orange zest. Cut into squares to serve.
For more delicious and nutritious recipes to see you through the spring season, subscribe to Liz Earle Wellbeing Magazine, with free P&P.