Almond Chocolate Coffee Cake

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Difficulty: Easy - for beginners
Serves:

Preparation time:
Cooking time:

Ingredients

10 ounces dark chocolate
4-6 tablespoons strong black coffee
2-4 tablespoons Irish whiskey
3 ounces sugar substitute suitable for baking, super fine
4 ounces unsalted butter substitute suitable for baking, at room temperature
3 eggs, separated
1 pinch salt
2 ounces almonds, ground
A few drops of almond extract
2 ounces white whole wheat flour, sifted
2 tablespoon whiskey or strong coffee
4 ounces butter substitute, unsalte

Method

Preheat the oven to 350 degrees F. Use cooking spray to spray an 8-in cake dish and then lightly dust with flour. Melt 6 ounces of dark chocolate, coffee and whiskey in a bowl over a pan of simmering water, then cool to room temperature. Reserve a tablespoon of sugar substitute, then cream together the remaining sugar substitute with the butter substitute until you have a pale yellow, fluffy mixture. Beat in the egg yolks until well blended. Whisk the egg whites and salt until soft peaks form. Sprinkle on the tablespoon of sugar substitute and beat until stiff peaks form. With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in the ground almonds and extract. Fold in a quarter of the egg whites, sift in a quarter of the flour, then continue folding and sifting alternately until everything is blended. Turn the mixture into the prepared cake dish, pushing the mixture up to the rim with the spatula. Bake in middle of the preheated oven for about 25-30 minutes. The cake is done when it has puffed, and a skewer pushed into the middle comes out clean. Allow the cake to cool. It must be thoroughly cold to be iced. To make the icing, melt 4 ounces dark chocolate and 2 tablespoons whiskey or coffee in a bowl over a pan of simmering water until you have a smooth cream. Remove the bowl from the heat and beat in the butter substitute a tablespoon at a time. Stand the bowl over cold water and beat until the chocolate mixture is cool and of spreading consistency. Spread it over the cake.

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