Dietary guidance: v
6 eggs seperated
3 tablespoons od cointreau or brandy
3 tablespoons of good quality instant expresso coffee (or substitute equal amount with almond meal)
1 cup of caster sugar
200g of unsalted butter
200g of dark cooking chocolate
Icing sugar for dusting
- Preheat oven to 180 C
- Grease a 28cm diameter spring loaded cake tin with a little of butter and line the base with baking paper
- Melt the chocolate and butter in a bowl on top of a pot of simmering water (or double boiler), sitr occasionally to ensure an even mixture.
- While the chocolate and butter is melting, whisk the egg yolk and sugar until pale and creamy
- Once chocolate and butter has been melted, add the cointreau and coffee. Allow this mixture to cool.
- Once the mixture has cooled add the egg yolk mixture until incorporated
- Beat the egg white in a seperate clean oil free bowl (cooled in refrigerator is better) until stiff peaks, fold into the chocolate mixture (start with some egg white mixture into chocolate and gently fold the mixture back to egg white).
- Pour the mixture in the cake tin and bake in the preheated oven for 40-45 minutes. Test to see if cake is cooked by placing a skewer through the centre, if it comes out clean, the cake is ready.
- The cake will rise in the oven substantially but will shrink back to a "tart" look. Don't worry - this is normal.
- Cool the cake in the tin, dust with icing sugar and serve with a dollap of thick double cream and cherry compote.