This is a really simple and elegant dessert and one easy enough that it makes it into my remit; it’s not that I don’t love tackling and serving a great and complex dessert, though the main meal always takes priority for me.
And so this is where this dessert shines; it is quick, easy and looks like half the afternoon was given to it.
And it lasts a few days which makes it triply as good.
1 tsp instant coffee powder
¼ c boiling water
200gm butter, chopped
180hm dark chocolate, chopped
2 tbsp cocoa powder, sifted
4 eggs, separated
1 c caster sugar
2 c almond meal (ground almonds)
Cocoa powder, for dusting
Double cream and strawberries to serve
- Preheat the oven to 160c (180c if not fan forced).
- Grease a 6cm deep, 22cm round base spring-form cake pan. Line the base and sides with baking paper.
- Combine and stir the coffee powder and boiling water.
- Place the butter, chocolate, cocoa powder and coffee mixture in a medium saucepan over a low heat and stir continuously for about 3 minutes until combined and melted. Remove, transfer to a bowl and allow to cool slightly.
- Beat the egg yolks and sugar for five minutes until thick and set aside. Separately, beat the egg whites until soft peaks form.
- Add the chocolate mixture and almond meal to the egg yolk mixture. Combine and then gently fold in the egg white mixture.
- Pour into the pan and bake for 40 to 45 minutes and then allow to cool complete.
- Dust with the cocoa powder (or icing sugar) and serve with the strawberries and cream.