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1
Preheat the oven to 180C/Gas mark 4.
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2
Have ready a saucepan of simmering water.
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3
Put the butter, chocolate and coffee into a smallish heatproof bowl and set over the pan, making sure the base is not touching the water.
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4
Leave until melted, but don't let the mixture get too hot.
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5
Remove from the heat and stir until well combined
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6
Meanwhile, sift the flour into a bowl and mix in the ground almonds; set aside
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7
Separate the eggs into two large bowls.
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8
Add the brown sugar to the egg yolks and beat, using a hand-held electric whisk, until thoroughly combined and creamy
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9
Now carefully fold in the melted chocolate mix, making sure it is evenly combined - the chocolate has a tendency to sink to the bottom of the bowl, so dig down deep
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10
Whisk the egg whites and caster sugar together to soft peaks.
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11
Carefully fold the flour and almond mix into the chocolate mixture, followed by the egg whites and sugar
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12
Pour into the prepared tin (20cm springform cake tin, lightly greased and lined with baking parchemnt), and bake for about 40-45 minutes or until a skewer inserted in the middle comes out a little sticky.
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13
The aim is to slightly undercook the cake so it will be soft and a little sunken in the middle.
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14
Leave to cool in the tin
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15
Before serving, remove from the tin and dust with the cocoa.
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16
The cake is lovely eaten warm with a little cream.
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17
It will keep for 5 days in an airtight tin in a cool place
