Parozza di pescara (Italian chocolate cake)

Method

1. For the cake: preheat the oven to 190C/ gas 5. Butter a 23cm pudding basin and sprinkle with flour.

2. In a mixing bowl, beat the egg yolks and sugar until fluffy and light. Stir in the almonds and semolina - the texture should be stiff. Mix in the lemon zest and juice.

3. In another bowl, whisk the egg whites until stiff and fold into the egg yolk mixture.

4. Pour into the prepared basin and bake for about 1 hr, or until a skewer inserted into the centre comes out clean. Leave to cool and remove from the mould.

5. For the decoration: put the chocolate and butter in a heatproof bowl over simmering water. Stir until melted.

6. Add the espresso powder and mix well. Pour this over the cake and spread with a spatula. Scatter with sprinkles and cool completely. Alternatively, if using chocolate shavings let the frosting cool slightly first before decorating.

Cook's note: this cake tastes better one day after making.

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Ingredients

Butter, for greasing
Flour, for dusting
6 large Eggs, separated
415g caster sugar
225g Almonds, blanched, toasted and ground
175g Semolina
1 lemon, zest and juice

For the decoration

100g semi-sweet Chocolate
1 tbsp unsalted Butter
1 tsp instant espresso coffee powder
150g Chocolate, sprinkles or shavings

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