This recipe uses ground almonds in place of flour, resulting in a decadent and rich treat.
Serves 12 people
Method
- Preheat the oven to 180°C. Line a 12-cake muffin tin with paper cases.
- Break the chocolate into squares and melt in a large heatproof bowl either in a microwave or set over a medium-sized pan of barely simmering water, making sure the bottom of the bowl doesn’t touch the water. Be careful not to overheat the chocolate or it will turn grainy.
- While the chocolate is melting, put the whole egg and the separated egg yolks and sugar in another large bowl. Beat with an electric hand whisk until thick and creamy.
- With a large metal spoon, quickly stir the melted chocolate into the egg yolk/sugar mixture, along with the almonds and coffee, until well mixed.
- In a clean large bowl, and using clean whisk, beat the separated egg whites until stiff, but not dry.
- Using a large metal spoon, fold 1 heaped tablespoon of the egg whites into the chocolate mixture to loosen it. Quickly and carefully fold in the rest, using a figure of eight motion, until just combined.
- Carefully pour the mixture into the muffin cases.
- Bake for about 20 mins. The cakes are ready when well-risen, with a nicely set crust, and when a fork or metal skewer inserted into the middle comes out clean.
Ingredients
225g dark chocolate
1 large egg
4 large eggs, separated
175g caster sugar
110g ground almonds
1 level tbsp finely groundcoffee
Use good quality dark chocolate for best results. It can be melted in a bowl in a microwave rather than over a pan of boiling water, although it should be done gradually or it will burn.
A hand whisk is useful for beating the eggs
