Choc Almond Cake

Ingredients:
200g dark choc buttons
150g unsalted butter, chopped
6 eggs, separated
½ cup caster sugar
½ cup strong black coffee
1 Tblsp. Vanilla sugar (available at W&P)
200g 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.