Ingredients
2 ¼ tbsp plain flour, plus extra for the tin
250 g dark chocolate, broken into pieces
250 g salted butter, softened and chopped, plus extra for greasing
3 tsp instant espresso powder
2 red bird's-eye chillies, deseeded and finely chopped
¼ tsp chilli powder (optional)
6 medium eggs, separated
3 tbsp brown sugar
175 g caster sugar
½ tsp cream of tartar
3 tbsp almond meal
cocoa powder, to serve
For the coffee cream
300 ml double cream
3 tsp instant espresso powder
Method
- Heat oven to 180C/160C fan. Grease a 22cm springform cake tin with soft butter and line the bottom with baking paper. Shake a little flour around the buttered edges.
- Melt the chocolate and butter together over a pan of simmering water, or in a microwave. Once melted, whisk together until smooth and add the espresso powder and chillies and chilli powder, if using. Whisk the egg yolks with the brown sugar and caster sugar, either in an electric mixer or with an electric hand whisk, for 5-10 mins until thick and pale. In a separate bowl, using a clean whisk, beat the egg whites and cream of tartar until soft rounded peaks form.
- Pour the chocolate mixture onto the beaten yolks and sugar, and gently mix until smooth. Add the almonds and flour and mix again. Spoon the egg whites into the chocolate mixture and gently fold together. Pour the batter into the prepared tin and bake for 40-45 mins until the cake is set but with a slight jiggle in the centre. (If the cake is starting to brown too quickly, cover with a piece of baking paper.)
- Leave to cool in the tin – it will sink a little as it cools. Run a knife around the inside of the cake tin to loosen. Remove the baking paper and place on a cake stand. Whisk the cream and espresso powder until soft peaks form. Serve on the side or spoon on top of the cake dusted with a little cocoa powder.
