Mark Moriarty's flourless chocolate cake with citrus mascarpone
Ingredients
Serves: 8
For the Cake:
- 250g 70% dark chocolate
- 160g unsalted butter
- 175g caster sugar
- 1 tsp vanilla extract
- 120g ground almonds
- 5 egg yolks
- 6 egg whites
- 3 tbsp cocoa powder
For the citrus mascarpone:
- 80g mascarpone cheese
- 1 tbsp icing sugar
- 1 tbsp lemon juice
- Zest of 1 orange
- Zest of 1 lime
- Zest of 1 lemon
Method
- Grease a 20cm loose bottomed cake tin liberally with butter, preheat your oven to 180c.
- Melt the chocolate, sugar and butter over a bain marie. Once melted, mix with a spatula and fold in the egg yolks, vanilla extract and ground almonds.
- In a separate bowl, whisk the egg whites until stiff. Fold this through the chocolate mix, keeping as much air as possible. Pour into your cake tin and tap on a workbench. Cook for 30mins until it has risen up but is still wobbling. Allow to come back to room temperature.
- While the cake cools, fold the icing sugar, lemon juice and citrus zests through the mascarpone and chill in the fridge.
- Once the cake is cooled, remove it from the tin and dust liberally with cocoa powder.
- Cut into wedges and serve with the citrus mascarpone.
