Update my dinner status, I'm making this tonight.
Servings: 20 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 150 grams Butter plus more for greasing
- 200 grams dark chocolate drops, minimum 70% cocoa solids
- 1 tablespoon Brandy
- 1 tablespoon strong black coffee (made with good quality instant is fine)
- 150 grams caster sugar
- 100 grams ground almonds
- 5 large Eggs separated
Preparation
Preheat the oven to 180C/gas 4.
Grease a deep 20cm round cake tin with butter and sprinkle lightly with flour or, preferably, use a non-stick liner.
Put the butter, chocolate drops, brandy, coffee and sugar into a heatproof bowl and melt together, either in a microwave oven or in a bowl over a pan of hot (not boiling) water. Stir well until it becomes smooth. Allow to cool a little, then stir in the ground almonds.
Stir the egg yolks into the chocolate mixture.
In a large bowl, whisk the egg whites until stiff, then stir gently into the chocolate.
Turn the mixture into the cake tin and bake for 35-45 minutes, depending on how squidgy you like it.
Let it cool a little, then remove from the tin and cool completely on a rack.
