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.
This cake looks fabulous simply dusted with a little sieved icing sugar, but, for special occasions, try topping it with some gold almond dragees, or even with a few flakes of real gold leaf and some cocoa powder. Serve it on its own or with fresh raspberries, accompanied by dollops of cr?me fraiche, whipped cream or mascarpone.
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|Serving Size: 1 Serving (71g)|
|Recipe Makes: 20|
|Calories from Fat: 117 (40%)|
|Amt Per Serving||% DV|
|Total Fat 13g||17 %|
|Saturated Fat 6.3g||32 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 69.7mg||21 %|
|Sodium 63.1mg||2 %|
|Potassium 112.3mg||3 %|
|Total Carbohydrate 42.2g||12 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 40.9g|
|Protein 3.2g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 291
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