Torta al Ciocolatto (Chocolate Cake

Today is mother’s day and the children and grandchildren are coming over for afternoon tea.
I prepared these two cakes, one a rich chocolate and one a light ricotta. They are both gluten free, as my son in law Nick is gluten intolerant. The flavour and texture are really fantastic! No compromise here!

Almond and chocolate cake

preheat the oven to 180˚
• 300 gr very good quality dark chocolate ( I use Lindt 70 % cocoa)
• 150 gr unsalted butter at room temperature
• 4 organic eggs
• 150 gr raw caster sugar
• 150 gr almonds, roasted
• 50 gr polenta
• 1 teaspoon pure vanilla extract
• 200 ml mascarpone or thick cream
• a pinch of salt

• gently melt the chocolate in a double boiler
• let it cool a little

• in a food processor process the toasted almonds until they have a consistency like coarse bread crumbs
• cream the butter and sugar in your mixer until light and fluffy
• add the eggs
• vanilla, and mascarpone
• almonds and polenta and melted chocolate