“Good but sort of healthy – like a cross between a mud cake and a carrot cake,” my friend said to me when I enquired what flavour cake I should bring to her sister’s birthday dinner. With that brief in mind, I pulled a dozen or so cookbooks from my shelf and started browsing until I realised I didn’t need to search. The answer was in my memory: a gorgeous rich chunky-textured chocolatey almondy cake my friend had served at a dinner party about three years ago. I knew the cookbook she’d used. I have the cookbook she used.
I was given a copy of High Tea at the Victoria Room during my stint as a food editor (I was sent lots of review copies of cookbooks, which was the BEST THING EVER) and I even featured some of the book’s recipes in my magazine. But this cookbook is one of my favourites because it contains a recipe for the most beautiful-tasting scones I have ever come across. Buying the book is worth it just for that one recipe.
But it wasn’t scones I was looking for this time: it was the Caprese Flourless Chocolate Cake that my friend wowed me with all those years ago. It’s basically made up of a tonne of almonds, dark chocolate, and eggs. If, like me, you consider almonds to be on the same health level as carrots, it fit the brief. Plus dark chocolate is practically on the same nutrition plane as spinach, it’s that full of antioxidants.
The cake was a bit fiddly to make and I had to modify the quantities a bit to suit the packet sizes at the supermarket, but my awesome new food processor took care of all the whizzing and chopping. I don’t think you can make this one without a food processor.
The cookbook recommended serving the cake naked with a dollop of marcapone, but since it was a birthday cake and would require something for candles to stick into, I make a cream cheese icing to go on top.
We didn’t get around to singing Happy Birthday until after several glasses of wine and some very groovy dance moves, but even in our tipsy state the cake tasted DAMN GOOD. Frankly, I can’t wait to get the “cross between a mud cake and a carrot cake” brief so I can do it all again.
Almond and Dark Chocolate Flourless Cake of Utter Goodness
Adapted from High Tea at the Victoria Room by Jill Jones-Evans and Joe Gambacorta
Cream cheese icing adapted from Masterchef Australia Volume Two