Flourless Chocolate Espresso Cake
1/2 cup espresso coffee (double shot)
180gm almond meal
9 eggs (separated)
460gm dark, bitter chocolate
260gm castor sugar
Melt butter, sugar and chocolate in a saucepan over low heat, watching carefully. Take off heat once melted, and before it gets cold add espresso coffee and almond meal, and then beat in the egg yolks.
Whisk egg whites until stiff and then fold through chocolate mixture. Pour the mixture into a large, greased spring-form tin (25cm in diameter), and place in a moderate oven for one hour.
Turn oven down to 170Â°C if cake is getting too dark on top and then cook for a further 15-30 minutes. The cake should be quite moist on the inside. Leave to cool in tin.