Recipe:
Ingredients
150 gms unsalted butter, chopped
6 eggs, separated
½ cup caster sugar
½ cup strong black coffee
1 Tblsp. Vanilla sugar (available at W&P)
200 gms almond meal
Method
· Preheat oven to 180°C. Grease and line a deep 20 cm round cake tin with baking paper. Combine chocolate and butter in a small pan and stir over low heat until chocolate is melted and mixture is smooth. Remove from heat, and cool to lukewarm.
· Beat egg yolk and sugar in a medium bowl with an electric mixer until light, creamy and pale in colour. Gradually add the chocolate mixture and coffee; mixing until combined.
· Beat egg white in an electric mixer using a large clean dry bowl and beaters. Beat until soft peaks form, then add the vanilla sugar and beat until the sugar dissolves. Using a large metal spoon fold egg whites and almond meal through chocolate mixture.
· Pour into a prepared tin and bake for 40-45 minutes. Leave in tin for 5 minutes before turning onto wire rack to cool.