Coffee Continental Cake
4 eggs, separated
1 cup caster sugar
1 cup desiccated coconut
1/2 cup SR flour
125g dark chocolate, grated
Toasted flaked almonds, cocoa powder and chocolate-coated coffee beans, to decorate
1 cup thickened cream
2 tsp caster sugar
2 tsp drinking chocolate
1/2 tsp instant coffee powder
1 tsp boiling water
1 tsp Kahlua or Tia Maria, optional
1.Grease a 22cm round springform tin and line the base with baking paper.
2. Beat egg whites in a large bowl until soft peaks form. Add the caster sugar, 1/3 cup at a time, beating for 1 minute after each addition. Beat in egg yolks until just combined. Gently fold in coconut, sifted flour and chocolate. Pour into prepared tin.
3. Bake in a preheated 180C oven for about 1 hour. Cover the top with foil if starting to brown too much. Cool the cake in the oven with the door ajar. Remove cake from tin.
1.Combine the drinking chocolate, coffee powder and boiling water in a small bowl. Stir to dissolve the drinking chocolate and the coffee. Stir in the Kahlua/Tia Maria if using. Allow to cool.
2. Whip the cream and caster sugar to soft peaks, then add the cooled coffee mixture and whip for 1 minute.
Cover the top and sides of the cake with the icing. Decorate with toasted flaked almonds and/or chocolate-coated coffee beans. Dust with cocoa if desired.