• 100g dark chocolate, melted
• 100g unsalted butter, melted
• 1 tblsp instant coffee
• ⅔ cup caster sugar
• ⅔ cup ground almonds
• 3 cage-free eggs, separated
Preheat the oven to 180ºC. Grease and line a 20cm round springform cake pan.
Combine chocolate and butter in a large bowl. Add coffee, 2 tblsps hot water, sugar and almonds. Mix well. Stir through egg yolks one at a time. In a small bowl, beat egg whites until soft peaks form. Gently fold whites through chocolate mixture.
Spread mixture into pan. Smooth top. Bake for 50 minutes, or until firm. Cool in pan. Dust with icing sugar. Serve cut in wedges with whipped cream and fresh berries if desired.