1 tsp instant coffee powder
1/4 cup boiling water
180g chopped dark chocolate
200g chopped butter
4 eggs seperated
1 cup caster sugar
2 cups almond meal (ground almonds)
Cocoa powder to dust
Fresh berries and cream to serve if desired.
Preheat oven to 180°C and line a 22cm springform cake tin with wax paper.
Add the coffee to the boiling water and stir to dissolve.
In a pan melt the butter, chocolate, and coffee. Once smooth remove from heat and cool a little.
In a seperate bowl whisk the egg yolks and sugar together until pale and creamy.
Add the chocolate mix and almond meal to the egg and sugar mixture and stir to combine.
Whisk the egg whites to soft peaks and fold through the mix gently with a metal spoon.
Pour into lined tin and bake for 40 to 45 minutes. Leave to cool then sprinkle with cocoa powder, slice and serve with berries and cream.