Chocolate Cinnamon Cake

Chocolate Cinnamon Cake

Serves 6

125g unsalted butter, chopped
250g dark chocolate, chopped
1/2 cup strong black coffee
2 tsp vanilla extract
6 eggs, separated
1/2 cup caster sugar
200g almond meal
2 tsp ground cinnamon
Sifted cocoa, for dusting

1. Preheat oven to 160°C. Line the base and sides of a deep 20cm round tin with baking paper. Put the butter, chocolate, coffee, and vanilla in a medium heavy-based pan. Stir over a low heat until the chocolate is melted and the mixture is smooth.
2. Put the egg yolks and sugar in a small bowl and beat with electric beaters until the mixture is light and creamy. Transfer to a large bowl, add the chocolate mixture and fold in with a large metal spoon. Add the almond meal and cinnamon, and fold in. Wash and dry the beaters.
3. Put the eggwhites in a large bowl and beat until soft peaks form. Add a little of the eggwhite to the chocolate mixture and fold in. Add the rest of the eggwhite and fold in. Spoon the mixture into the prepared tin. Gently shake the tin to settle the mixture. Bake for 40-45 minutes. Leave in the tin for 10 minutes before turning out. Dust with cocoa just before serving.

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