- 200 g 72% cocoa chocolate (dark), broken into pieces
- 150 g butter, low fat spread or margarine
- 5 medium eggs, separated
- 150 g golden caster sugar
- 3 tbsp strong coffee, instant or brewed
- 100 g ground almonds 2 tbsp cocoa powder, unsweetened
- 1 tsp baking powder cocoa powder or icing sugar for dusting top of cake
preheat oven: 190°C, fan 170°C, 375°F, Gas 5
- 1. Line a 225mm (9") circular springform cake tin with non-stick baking paper.
- 2. Put the chocolate pieces and butter into a saucepan and melt over a gentle heat until completely melted and well combined.
- 3. Beat the egg whites until they are stiff, when you can tip the bowl on its side and the beaten egg whites don't move you know that you have beaten it enough. Then add half of the sugar and beat together.
- 4. Add the other half of the sugar to the egg yolks and beat together until the mix is creamy and thicker.
- 5. Add the egg yolk mix and the coffee to the melted chocolate, gently stir the ingredients together.
- 6. Gently fold the beaten egg whites into the mixture, ensuring that the air beaten into the egg whites is not lost.
- 7. Mix the ground almonds, cocoa powder and baking powder together thoroughly, then slowly add this mix to the chocolate mix. Make sure that both mixes are well combined, but do not beat the ingredients together.
- 8. Pour the mixture into the baking tin and bake for 45-50 minutes. To check that the cake is cooked properly insert a skewer into the centre of the cake, if it comes out clean then the cake is cooked.
- 9. Leave the cake in the baking tin for 30 minutes to cool, then turn out to cool completely on a wire cooling rack.
- 10. Before serving, dust with either sieved cocoa powder or icing sugar. This cake is slightly moist in the centre with a firmer crust on the outside which gives a wonderful combination of textures. It's very rich and chocolatey and we like to serve it either on its own for an afternoon tea treat, or with a generous helping of organic vanilla ice cream for an after dinner dessert.
Dear son made this cake and omitted the almonds. It still tasted gorgeous. I couldn't believe there was no flour or flour substitute!
When the cake was cook, He used chocolate frosting on the top - extra yum!