Ingredients
Serves 8-10100g dark cooking chocolate
100g unsalted butter
1 tablespoon Kahlua
1 tablespoon, instant coffee
2 tablespoons hot water
180g castor sugar
100g ground almonds
3 eggs, separated
1 tablespoon pure icing sugar
To serve
Icing sugar for dusting
Whipped cream
OR
500g mascarpone combined with 100ml Kahlua and 100g icing sugar
Method
Grease and line a 20cm cake tin with baking paper. Pre-heat oven to 180ºC.
Place the chocolate and butter in a bowl over a pot of simmering water and melt.
In a bowl combine the Kahlua, coffee, hot water and sugar. Add the melted chocolate and butter. Stir in the ground almonds and egg yolks.
Whisk the egg whites to soft peak and fold into the mixture. Spread into the cake tin and bake for 45 minutes or until set.
Cool in the pan to allow it to shrink from the sides before carefully removing from the cake tin.
Dust with icing sugar and serve with whipped cream or the mascarpone cream mixture.