Sunken chocolate cake with cappuccino mascarpone
This cake is also wonderful with a good quality vanilla ice cream scattered with crushed chocolate coffee beans
- 150g (5oz) plain chocolate (70&perc; cocoa solids)
- 150g (5oz) butter
- 3 eggs, separated
- 150g (5oz) caster sugar
- 2 tbsp ground almonds
- cocoa powder for dusting
- For the cappuccino mascarpone:
- 150g (5oz) mascarpone
- 1 tbsp caster sugar
- 3 tbsp espresso coffee (or 2 tsp instant coffee with 2 tbsp boiling water)
- 25g (1oz) chocolate coffee beans, crushed
- For the cake, break up the chocolate and put it in a small pan with the butter. Heat until melted.
- Put the egg yolks and caster sugar in a large mixing bowl and whisk with an electric mixer until pale and very thick.
- Whisk in the melted chocolate.
- Whisk the egg whites in a clean bowl until stiff. Stir a quarter into the chocolate mixture then fold that into the remaining whites and the ground almonds.
- Spoon into a buttered and base lined 23cm round cake tin and bake in the baking oven or on a rack on the bottom of the roasting oven with the cold tray above it or in a conventional oven on 180C/fan oven 170/Gas Mark 6 for 40-45 mins until well risen and just set. The cake should still be soft in the middle.
- While the cake is cooking mix the mascarpone with the sugar, coffee and beans. Chill.
- Cool the cake in the tin for 5 mins then turn out onto a wire rack. It will sink dramatically. Dust with cocoa powder and serve warm or cold with a spoonful of the mascarpone.
- recipes Mary Gwynn
- pictures David Merewether