This moist chocolate cake, flavoured with coffee, is delicious served in thick zoedges with whipped cream.
1 tablespoon melted butter
4 oz. butter
4 oz. castor sugar
3 eggs, separated
4 oz. dark cooking chocolate, melted
1 tablespoon coffee-flavoured liqueur
1 tablespoon strong black coffee
2 oz. ground almonds
2 oz. flour, sifted
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
With a pastry brush, coat the bottom and sides of an 8-inch cake tin with half the melted butter. Line the tin with greaseproof or waxed paper and brush it with the remaining melted butter. Set aside.
In a large mixing bowl, cream the butter with a wooden spoon until it is light and fluffy. Add the sugar and beat it into the butter until the mixture is creamy and smooth.
Add the egg yolks, one at a time, beating well after each addition. Stir in the melted chocolate, liqueur and coffee. With a metal spoon, fold the ground almonds and flour into the mixture until the ingredients are well blended. Set aside.
In a large mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks. Using the metal spoon, fold the egg whites into the cake mixture. Spoon the mixture into the prepared tin and smooth the top with a knife.
Place the tin in the oven and bake the cake for 40 to 50 minutes or until the centre springs back when pressed with your finger.
Remove the tin from the oven and allow it to cool for 10 minutes. Turn the cake out on to a wire rack to cool com-pletely before serving.