Chocolate almond Caprese cake with pistachio ice cream

This is a rich, decadent, dense chocolate cake from the island of Capri.
Equipment and preparation: For this recipe you will need an ice cream machine.

By Angela Hartnett
From Saturday Kitchen



For the ice cream

  • 200g/7oz shelled pistachios, ideally Iranian
  • 400g/14oz golden caster sugar
  • 3 large free-range eggs
  • 500ml/18fl oz whole milk
  • 300ml/10fl oz double cream
  • ½ vanilla pod, split

For the cake

  • 200g/7oz dark chocolate, minimum 70% cocoa solids, cut into pieces
  • 200g/7oz unsalted butter, softened, cut into small pieces
  • 200g/7oz golden caster sugar
  • 5 free-range eggs, ‎separated
  • 200g/7oz ground almonds


  1. For the ice cream, put the pistachios, sugar, eggs and milk in a food processor. Whizz until the nuts are broken into small pieces. Tip the mixture into a saucepan, drop in the vanilla pod and cook over a low heat until thick. Leave to cool. Gently stir in the cream, then pick out the vanilla pod. Transfer to an ice cream machine to churn until frozen.

  2. For the cake, preheat the oven to 180C/160 Fan/Gas 4. Grease a 23cm/9in loose-bottomed round cake tin and line with greaseproof paper.

  3. Put the chocolate in a small heatproof bowl set over a saucepan of gently simmering water, making sure the bowl doesn’t touch the water.

  4. Put the butter and sugar in a large mixing bowl and beat until light and creamy. Whisk in the egg yolks. Mix in the almonds, then lightly fold in the melted chocolate.

  5. Using an electric hand whisk, beat the egg whites in a large, clean glass bowl until stiff peaks form. Fold them into the almond mixture. Spoon into the prepared tin and level out the top. Bake for 30–40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave to cool slightly in the tin, then transfer to a cooling rack.

  6. Serve slices of cake with scoops of pistachio ice cream.

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