This chocolate and almond tart is delicious served with crème fraîche, vanilla ice-cream or frozen yogurt
- 200g (7oz) butter, softened
- 400g (14oz) dark chocolate, melted
- 6 free-range eggs, separated
- 225g (8oz) caster sugar
- ½tsp vanilla extract
- 1tsp almond extract
- 150g (5oz) ground almonds
- 150g (5oz) fresh raspberries
- 200ml (7fl oz) double cream
- 200g (7oz) dark chocolate, finely chopped
- 23cm (9in) springform tin, greased and lined with baking parchment
Choose the best dark chocolate - the percentage of cocoa won't denote the quality of the chocolate - this will depend on where and how the beans were sourced, and from which producer. Price is a good indicator - even when baking, you will taste the difference, though not as much as when you're buying chocolate for eating. Lindt or Menier 70%, or Dr Oetker 72% are good cooking chocolates. Chocolate also boosts endorphins, the feel-good hormone, and contains antioxidants.
This recipe serves up to 16 people and is really tasty when served up with a dollop of crème fraîche, ice cream or frozen yogurt.
- Heat the oven to 180C, 160C fan, 350F, gas 4. To make the cake, melt the butter and chocolate in a bowl set over simmering water. Whisk the egg yolks and sugar with an electric mixer until light and pale, then stir in the vanilla and almond extracts. In a separate bowl and using the electric mixer, beat the egg whites until they become stiff.
- Add the butter and chocolate mix, and the almonds to the egg yolks and sugar; mix gently. Fold in the egg whites – try to keep as much air in as possible. Pour into the tin and bake for 45 minutes. Once cooled, chill in the fridge for at least an hour.
- To make the ganache, place the cream in a medium pan and bring to the boil. Take off the heat and add the chocolate. Allow the chocolate to melt, then whisk to mix into a thick ganache. Spread over the cake with a palette knife and top with fresh raspberries.
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