Magda’s chocolate cake

6 eggs

170g caster sugar

170g dark chocolate, melted

½ cup strong black coffee (instant is fine)

1 tablespoon Jamaican rum 170g ground almonds or almond meal

Preheat oven to 180°C. Line a 20cm springform cake tin with baking paper. In two separate bowls, separate the whites and yolks of the eggs. Beat the egg yolks and sugar very well until pale yellow. In a large bowl, mix the chocolate, coffee and rum and fold into the egg and sugar mixture. Beat the egg whites into soft peaks.

Fold the almond meal into the chocolate mixture, then add the beaten egg whites. Pour the mixture into the cake tin. Bake for 35–45 minutes. Turn the oven off and leave the cake inside for a further 5 minutes with the door ajar. Remove the cake from the oven and let it sit for 10–20 minutes before removing from the tin and placing on a cooling rack. Enjoy it with a steaming cup of coffee or as a dessert, perhaps with some berries.