This cake is not only did it taste amazing, but it was also really easy to make. I have never had to make anything with whipping egg whites and found that much easier than I thought. Would definitely recommend this cake, especially for the chocolate lovers. This cake can be cooked for 40 minutes.

Ingredients

• 125g slivered almonds
• 2 tablespoons strongly brewed black coffee
• 125g butter, chopped
• 1/3 cup cocoa powder
• 200g good-quality dark chocolate (see note), chopped
  5 eggs, separated
• 3/4 cup caster sugar
• cocoa powder and pure cream, to serve

Method

1. Preheat oven to 180°C. Grease and line base and sides of a 6cm deep, 23cm (base) springform cake pan.

2. Place almonds on a tray and bake for 5 to 10 minutes or until light golden. Allow to cool. Place almonds in a food processor and process until finely chopped (not ground).

3. Meanwhile, combine butter, coffee and chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 2 to 3 minutes, stirring every minute, until almost smooth. Add cocoa and whisk until smooth. Add 1/2 cup sugar, egg yolks and almonds. Stir to combine.

4. Using an electric mixer, beat eggwhites until soft peaks form. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating constantly until thick. Fold meringue into chocolate mixture until just combined. Spread into prepared pan. Bake for 40 to 45 minutes or until a skewer inserted into the centre has moist crumbs clinging.

5. Cool cake completely in pan. Release side and transfer to a plate. Dust with cocoa and serve with cream.

Yield: 10 servings.

Note: If you are gluten intolerant, use Lindt 75%-cocoa chocolate. You can find it in the confectionery aisle of the supermarket. Tip: This cake will keep for 4 days stored in an airtight container.