Ingredients
Serves: 6
- 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
- 180g soft brown sugar
- 350ml cream
- 1 tsp cornflour, dissolved in 2 tbsp water
- 50g butter
- Pinch sea salt
- 80g mascarpone cheese
- 1 tbsp icing sugar
Method
- Grease a 20cm loose bottomed cake tin liberally with butter, preheat your oven to180c. I add a small circle of baking parchment to the base of the tin for safety.
- Melt the chocolate, sugar and butter over a bain marie. Once melted, mix with aspatula 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 chocolatemix, keeping as much air as possible. Pour into your cake tin and tap on aworkbench. Cook for 22 mins until it has risen up but is still wobbling. Allow to comeback to room temperature.
- While the cake cools, make the salted caramel. Place the soft brownsugar, creamand butter in a pot and bring to the boil, reduce by half and then go in with the cornflour. Once the caramel is thick and glossy, remove it 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. Place the chilled salted caramel into a bowl along withthe mascarpone and mix lightly until a ripple effect is formed. Serve alongside.
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