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Flourless Chocolate Cake

It was a very good thing that we were home alone when we baked this cake; otherwise, our ladylike reputations would be sorely tarnished!  We licked every last bit from the mixing bowl, the wooden spoon, and the spatula. We even thought about opening the oven and taking a quick spoonful from the baking tin. Willpower prevailed, however, and our patience was rewarded when we topped the baked and cooled cake with sweetened mascarpone cheese — absolutely a slice of heaven!

Flourless Chocolate Cake

7 oz. ground almonds (2 cups), plus more for dusting
1 tsp. baking powder
1½ oz. unsweetened cocoa powder (½ cup), plus more for dusting
7¼ oz. golden caster sugar (1 cup)
1 vanilla pod, split and seeds scooped out
7 oz. butter, softened (14 tbs.), plus more for greasing
4 eggs

For the topping:

1 cup mascarpone cheese
¼ cup golden caster sugar

Heat the oven to 350°F. Grease an 8″ round springform pan and dust with a little of the ground almonds.

Mix the ground almonds, baking powder, cocoa powder, sugar, and vanilla seeds in a large bowl. Add the softened butter then the eggs, beating in one at a time. Transfer to the baking pan and bake for 35-40 minutes, or until risen and firm. Allow the cake to cool, remove from the pan to a serving plate and sift over a fine layer of cocoa powder.

Blend the mascarpone cheese with the sugar. Serve spooned over the cooled cake.

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