Flourless chocolate cake

SERVES 6 PREPARATION: 10 MIN COOKING: 45 MIN

250g dark chocolate, chopped 185g butter, cubed

80ml (¹⁄₃c) cocoa powder,

sifted

60ml (¼c) strong coffee 6 eggs

230ml (1¼c) castor sugar 200g ground almonds cocoa powder to dust

Preheat the oven to 180°C. Grease a 22-cm springform cake pan and line the base with baking paper. Place on a baking sheet.

1 Combine the chocolate, butter and cocoa powder in a heatproof bowl over a saucepan of simmering water (don’t let the base of the bowl touch the water). Cook, stirring occasionally, until the ingredients have melted and the mixture is smooth and glossy. Remove from the heat, stir in the coffee then set aside.

2 Beat the eggs and castor sugar until just combined. Use a large metal spoon or spatula to fold in the chocolate mixture, then fold in the almonds.

3 Pour into the prepared pan and bake for 45 minutes or until done but not dry.

4 Remove from the oven and cool completely in the pan on a wire rack. Turn out onto a serving plate and dust with cocoa powder.

The centre should be slightly wobbly when the cake comes out of the oven.