200 g Baking chocolate
2 tb Strong espresso coffee
150 g Caster sugar
150 g Butter
100 g Ground almonds; (or
-hazelnuts)
5 Eggs; separated
Pre-heat oven to 180 C.
Prepare a 22cm tin by lightly buttering it, then shake a thin film of
flour around the tin and discard any excess.
Combine the coffee, sugar and butter in a small bowl and heat in
microwave for 2 minutes until the butter has melted.
Add chopped chocolate and stir until smooth and blended.
Remove from heat and add ground nuts.
Mix well then beat in egg yolks one at a time.
In another bowl beat egg whites until stiff.
Stir in a couple of spoonfuls into the chocolate mix to lighten the
mixture then fold into the rest of the mix.
Turn into the cake tin.
Bake for 40-50 minutes until a skewer comes out clean from the centre
of the cake.
Leave to cool in the tin and don’t worry if the crust collapses
– this is normal!
Yields
1 servings