Flourless Chocolate Frangelico Cake

• 6 None Ladyfinger cookies
• 11 tbsp butter, softened
• 3/4 cup sugar
• 4 None large eggs
• 1 1/2 cups ground almonds
• 10 oz good-quality dark chocolate, melted
• 1/2 cup mascarpone
• 2 tbsp Frangelico (hazelnut liqueur)
• None None cocoa powder, to dust
• None None raspberries and ice cream, to serve

1. Preheat oven to 350u0b0F. Grease an 8 inch cake pan and line with baking paper.
2. Place cookies in food processor and process into crumbs. Sprinkle base and sides of pan with 1 tbsp cookie crumbs.
3. Beat butter and sugar until light and creamy. Add eggs one at a time, beating between each addition. Stir in remaining cookie crumbs, ground almonds, melted chocolate, mascarpone and Frangelico. Mix until combined.
4. Pour into prepared pan. Bake for 55-65 mins, until a skewer inserted into center comes out clean. Be careful not to overcook cake, as center should remain a little moist.
5. Using a sieve, lightly dust cake with cocoa powder. Serve warm with raspberries and ice cream.

ladyfinger cookies, butter, sugar, eggs, ground almonds, chocolate, mascarpone, frangelico, cocoa powder, raspberries

Taken from recipes-plus.com/api/v2.0/recipes/29667 (may not work)