Everything you want from a chocolate cake – rich, moist and chocolatey – and more, with the addition of mixed ground nuts and lemon zest adding a little exoticness and texture.
The artwork for this recipe is by LA-based artist and producer, Teebs (Mtendere Mandowa). Known for his ethereal, layered style, his work is rich in vibrancy, colour and distinctive shapes.
This flourless chocolate cake recipe is great because you can use almost any combination of nuts and seeds you have on hand, which will give the cake a slightly different flavour and texture each time you make it. We’ve used combination of almonds with hazelnuts, sunflower seeds and pine nuts.
- 150g raw almonds
- 100g raw mixed nuts, such as macadamias, hazelnuts, pistachios, pinenuts or use sunflower seeds
- 200g (11/2 cups) chopped dark chocolate
- 200g butter, cut into cubes
- 220 g (1 cup) caster (superfine) sugar
- 5 eggs, separated
- a pinch of salt
- finely grated zest of 1 lemon
- icing sugar, for dusting
Grand Marnier mascarpone cheese
- 250g mascarpone cheese
- 1 tablespoon Grand Marnier* or soft brown sugar
Preheat the oven to 180ºC. Lightly grease a round 23cm cake tin and line the base with baking paper. Place all of the nuts and seeds, if using, into a food processor and process until fine.
Put the chocolate into a heatproof bowl set over a saucepan of simmering water, making sure the base of the bowl doesn’t touch the water. Stir until the chocolate has melted, then add butter and stir to combine. Once the butter has melted, add the sugar and stir until the sugar has dissolved and mixture is smooth and glossy. Remove from the heat and cool slightly, then add the egg yolks, beating quickly with a fork to distribute and avoid them cooking. Stir in the processed nuts.
Whisk the egg whites and salt in a large clean dry bowl using electric beaters until soft peaks form. Add the lemon zest and gently fold in the chocolate mixture, using a large metal spoon, to just combine — avoid overmixing. Pour into the prepared tin and bake in the oven for 35–45 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
To make Grand Marnier mascarpone, whisk together the mascarpone and Grand Mariner until well combines. Dust the cooled cake with icing sugar, cut into wedges and serve with the mascarpone cheese.