Ingredients
200g block dark chocolate, chopped
150g unsalted butter, chopped
1 tablespoon instant coffee granules
1 cup walnuts (100g)
6 eggs, separated
1 cup caster sugar
1 ¼ cups almond meal
GANACHE
100g dark cooking chocolate, chopped
50g unsalted butter, chopped
COFFEE ICING
½ teaspoon instant coffee granules
2 tablespoons icing sugar mixture
Method
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Invert base of a 21cm springform pan (base measures 20cm). Grease and line base and side with baking paper, extending paper 4cm above pan edge.
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Melt chocolate and butter in a heatproof bowl, sitting over a saucepan of simmering water, stirring until smooth. Remove. Cool for 15 minutes.
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Dissolve coffee in 1 tablespoon hot water in a small bowl. Cool.
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Process walnuts in a food processor until finely crushed.
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Beat egg yolks and sugar in the small bowl of an electric mixer for about 5 minutes, or until thick and pale. Add chocolate and coffee mixtures. Beat until combined.
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Transfer mixture to a large bowl. Fold in walnuts and almond meal.
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Beat egg whites in the large bowl of electric mixer until soft peaks form. Fold into chocolate mixture, in two batches, until just combined. Pour into prepared pan.
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Cook in a moderately slow oven (160C) for about 1 hour, or until just firm to touch. Transfer to a wire rack. Cool cake completely in pan.
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To make ganache, melt chocolate and butter in a heatproof bowl sitting over a saucepan of simmering water, stirring until smooth. Remove. Stand for about 20 minutes, or until slightly cooled.
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To make icing, dissolve coffee in 1 teaspoon hot water in a small bowl. Stir in sugar until combined.
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Remove cake of pan. Transfer cake to a serving plate. Using a spoon, drizzle ganache over top, then drizzle with icing. Stand at room temperature for about 15 minutes, or until set.
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Cut into wedges to serve.
TIP! Un-iced cake can be made up to two days ahead. Store in an airtight container in a cool, dark place or refrigerate in hot weather.
