- 6 small savoiardi biscuits, crushed
- 300g good-quality dark chocolate, broken into small pieces
- 150g unsalted butter, softened
- 165g caster sugar
- 4 eggs
- 155g ground almonds
- 150g mascarpone
- 3tbsp Frangelico icing sugar, shaved chocolate and double cream, to serve
- 22cm round springform tin
Preheat the oven to 200˚C/400˚F/ Gas 6. Grease and line the baking tin. Sprinkle with 1tbsp of crushed savoiardi biscuits, just to coat the base of the tin.
Bring a small saucepan of water to a gentle simmer and melt the chocolate in a small heatproof bowl that fits snugly over the pan without touching the water, stirring occasionally. Carefully remove from the heat and set aside. Using an electric mixer, cream the butter and sugar until light and creamy, then add the eggs one at a time, beating between each addition – don’t panic if the mixture resembles scrambled eggs at this stage. Stir in the remaining crushed savoiardi biscuits, the melted chocolate, ground almonds, mascarpone and Frangelico. Mix until combined.
Pour the mixture into the prepared tin and bake for 55-65 minutes until the cake has a crust on top and is firm around the edges – a skewer inserted into the centre should come out clean. Be careful not to overcook, as the centre of the cake should remain a little moist.
Dust the cooled cake with icing sugar and sprinkle with chocolate shavings before slicing and serving with a generous dollop of cream.
Recipe credit: recipes and photographs taken from what katie ate by katie quinn davies, (harper collins, £25). to buy the book at a special price, turn to reader offers on page 115