Ingredients
* Melted Butter, for greasing
* Dark chocolate (20g), for grating
* 450g dark chocolate bits
* 125g butter, chopped
* 1/3 cup espresso
* 100ml brandy
* 5 free-range eggs, separated
* 3/4 cup plain flour
* Pinch of salt
* 1 cup caster sugar
* Icing sugar OR cocoa powder, to dust
* Double cream, to serve
Method
Go ga-ga over this divine French desert. It's delicious served with crushed rasperries combined with a little sugar and brandy. You can also serve it with pouring cream or a scoop of ice-cream. Enjoy!
Here's how:
Step 1: Grease the base and sides of a 26cm springform tin with melted butter. Line base with non-stick baking paper. Coarsley grate the dark chocolate and use it to coat the edges of the tin, rotating it to cover sides.
Step 2: Preheat oven to 165 degrees centigrade. Put chocolate bits and butter in a large heatproof bowl over a saucepan of simmernig water. Stir until melted and smooth. Remove bowl, stir in coffee and brandy. Set aside to cool.
Step 3: Add egg yolks to the chocolate mixture, one at a time, mnixing until well combined. Sift in flour and mix well.
Step 4: Beat eggwhites with a little salt until soft peaks form. Add the sugar gradually, beating well after each addition, until sugar has dissolved and mixture is thick and glossy. Fold one-third of eggwhite mixture into chocolate mixture until just combined. Repeat with remainder, in two batches. Spoon mixture into prepared tin. Bake for 1 hour. Remove and cool at room temperature for 30 minutes. Gently run a knife around the edges and carefully remove cake from pan. Dust cake with cocoa or icing sugar and cut into slices.Serve with double cream and crushed raspberries if desired.
