1 teaspoon instant coffee powder
1/4 cup boiling water
200g butter (chopped into cubes)
180g dark chocolate buttons
2 tablespoons cocoa powder
4 eggs (separated and at room temp)
1 cup caster sugar
2 cups almond meal
What to do
Preheat oven to 180 degrees (not fan-forced). Grease a 22cm round spring-form cake pan and line with baking paper.
Place coffee powder and boiling water in a heatproof jug and stir to dissolve.
In a saucepan, add the butter, chocolate, cocoa powder and coffee mixture and cook on low heat for 2 to 3 minutes or until melted and combined. Allow to cool.
Beat egg yolks and sugar until it’s pale and thick. This can take up to 5-7 minutes. Separately, beat the egg whites until soft peaks form.
Add chocolate mixture and almond meal to egg yolk mixture and then gently fold the egg whites into the mixture. Pour into prepared tin and bake for 40 to 45 minutes or until a wooden skewer inserted in centre comes out with moist crumbs clinging. Dust with icing sugar and serve with fresh berries. Enjoy!