A wonderful flourless chocolate almond cake topped with whipped cream and a glossy mixed berry compote. Quick to make and absolutely irresistible. I received this recipe from one of the Moje Wypieki readers just before Christmas. The original version was served with advocaat liqueur, but I decided to use the berries I had in the freezer and made a mixed berry compote instead. The result was outstanding – I highly recommend it!
Ingredients for flourless chocolate almond cake:
- 5 large eggs
- 170 g caster sugar
- 200 g ground almonds
- ½ teaspoon baking powder (gluten-free, if required)
- 1 teaspoon vanilla extract
- 3 tablespoons cocoa powder, sifted
All the ingredients should be at room temperature.
Place the eggs and sugar into the bowl of a stand mixer. Using the whisk attachment, beat on high speed until the mixture is pale, thick and fluffy, increasing to almost three times its original volume. Add the remaining ingredients and gently fold them in with a spatula until just combined. Line the base of a 23 cm springform tin with baking paper. Pour the batter into the tin and level the surface.
Bake at 175°C, preferably using conventional top and bottom heat, for 35–40 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely. As the cake cools, the centre will sink. Once this happens, carefully run a knife around the inside edge of the tin so that the cake settles as evenly as possible.
To finish:
- 300 ml double cream, well chilled
- 2 teaspoons icing sugar
- mixed berry compote
Whip the cream with the icing sugar until soft peaks form. Spread it over the cooled cake, spoon the chilled mixed berry compote over the top, and refrigerate until ready to serve.
Enjoy!
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