Flourless Dark Chocolate Cake - cooking recipe

Ingredients

220 g dark chocolate
150 g caster sugar
150 g unsalted butter
100 g almond meal
5 large free-range eggs, separated
1 tablespoon brandy or 1 tablespoon rum
1 1/2 tablespoons espresso coffee

Preparation

Preheat oven to 180C, and grease and line a <24cm cake tin.
Separate the eggs. Beat the whites until stiff peaks form. In another bowl, lightly beat the yolks.
Gently melt butter and chocolate in a double boiler.
Combine melted chocolate mix in a bowl with sugar, coffee, and brandy or rum.
Add almond meal and mix well.
Add egg yolks a little at a time.
Gently fold in egg whites (you might have to beat them a bit first to restore the stiff peaks).
Pour mixture into cake tin and bake for 45 minutes. The cake will puff up while it's in the oven and settle while it cools. After 10 minutes of cooling, dust the top with cocoa or icing sugar.