Chocolate cake without flour

Method

• step 1

  Preheat the oven to 180 degrees top and bottom heat (160 degrees convection) . Line the bottom of a springform pan (ø 20 cm) with baking paper and grease the edges with a little butter. Roughly chop the chocolate and cut the butter into pieces. Melt both in a heatproof bowl over a water bath or in the microwave in 20-second increments. Stir and let cool slightly.

• step 2

  Meanwhile, place the eggs and sugar in a bowl and, using the whisk attachment on a stand mixer or hand mixer, beat until thick and creamy, 4-5 minutes . Add the mascarpone and vanilla and continue beating until combined.

• step 3

  Gently fold in the cooled melted chocolate mass with a whisk or cake spatula. Then fold in the almonds. Sift over the cocoa powder and a small pinch of salt and fold in until thoroughly combined.

• step 4

  Pour the cake batter into the prepared pan and spread evenly. Bake the chocolate nut cake on the middle shelf for 35-40 minutes until it has risen nicely and there are a few cracks on the surface. Remove from the oven and let cool in the pan for 30-40 minutes . The cake will sag slightly as it cools.

• step 5

  Either serve the quick cake warm as a chocolate pudding, or let it cool completely and enjoy as a moist brownie cake. Sprinkle with some cocoa powder before serving. The cake yields between 10 and 12 pieces. Enjoy your meal!