This recipe is adapted from Stephanie Alexander’s ‘chocolate and almond cake’ recipe from her cook’s companion.
125g bittersweet chocolate, chopped
1 tablespoon brandy (I used kirsch left over from Christmas)
1 tablespoon black coffee
100g unsalted butter
100g caster sugar
100g ground almonds
3 eggs, separated
Preheat oven to 160 C. Butter an 18cm round tin and line it with baking paper ( I used a lined spring form flan tin). Combine chocolate, coffee and brandy in a bowl over a double boiler. Stir when melted and add butter and sugar. Mix well. Add ground almonds and stir very well. Lightly beat egg yolks and stir into bowl off the heat. Beat egg whites until firm. Lighten chocolate mixture with a spoonful of egg white, then fold in the rest of the egg whites and spoon into prepared tin. Bake for 40-45 minutes. The cake will test a little gooey in the centre. It will have developed a crust and be very fragile. Cool completely in the tin, then carefully invert onto a serving plate and dust with icing sugar.
This cake was delicious. Moist and deeply flavoured with the chocolate and coffee. I served it with some King Island vanilla bean yoghurt and some fresh raspberries.