Riccardo's Chocolate and Almond Cake Recipe

I try, and usually fail, to be relatively healthy avoiding alcohol, wheat, gluten and sugar.  That makes me sound like a saint which I definitely am not but on a good day that's what I do.  I can't seem to cope entirely without chocolate though so I go to Riccardo's on Fulham Road in Chelsea for my deliciously decadent chocolate fix.  While it look and tastes like the most thigh spoiling bum widening dessert ever, it's actually gluten free!  So it must be good for us right?  I've persuaded Riccardo to share his recipe with me (and now the world):

CHOCOLATE AND ALMOND CAKE RECIPE (GLUTEN FREE)

donna ida, london fashion, london style, eating, food, dining out, sweets, cake, chcocolate cake, cocoa, ice cream, drizzle, yum

INGREDIENTS:

  • 300 g of dark chocolate (72% organic)
  • 300 g of roasted almonds
  • 5 eggs
  • 200 g of unsalted butter
  • 0.5g vanillina
  • 200g Icing Sugar

SAUCE:

  • 200 g of granulated sugar
  • 200 g of fresh orange juice
  • 1 shot of Cointreau/Grand Marnier
  • Vanilla ice cream
Method

1.         Melt 300g chocolate buttons over a bain-marie.

2.         Meanwhile separate 5 eggs. Take the egg white, add 100g icing sugar and put it in a mixer. When the egg white is half stiff take out and place on side

3.         Take 300g roasted almonds and crush them.

4.         Add 200g of unsalted butter into a mixing bowl. Add 100g icing sugar and mix.

5.         While this is mixing, take a cake form and butter it. Cut baking paper in circle and place in the form.

6.         When the butter is mixed, add egg yolks and mix. Afterwards add the crushed almonds.

7.         When the chocolate is fully melted, take it off the oven and add to the mix. Mix a bit in the mixer, take out and mix by hand.

8.         Add 0.5g vanillina to the mix.

9.         Preheat oven to 200°

10.      Fold the egg white bit by bit under the chocolate mix. Once all is in, fill the mix into the cake form and spread it out evenly.

11.      Place the cake in the oven and reduce heat to 180°. Bake for 45min. Afterwards turn off oven, but leave cake inside for further 10min.

12.      Take cake out and let it cool down for 30min.

To make the sauce:

  1. Place 200 g of sugar & 200 g of fresh orange juice into a pan and stir over a low heat until caramelized.
  1. Add a shot of Cointreau or Grand Marnier and stir for approximately 30 seconds.
  1. Place the sauce in a ceramic bowl until the cake is ready.
  1. Slice the cake, place each slice onto a place and serve with the sauce and a scoop of vanilla ice cream.

Riccardo's Restaurant

"A Taste of Tuscany"

126 Fulham Road, Chelsea

London, SW3 6HU

For Bookings Please call 0207 370 6656

Riccardo's Twitter

To read more from Donna's Diary, click here.