| Cook Time | 1 hour |
| Servings | serves |
Ingredients
- Butter for greasing
- Dark Chocolate for grating, 20g
- 450 grams Dark Chocolate Chips
- 125 grams Butter chopped
- 1/3 cup Espresso Coffee
- 100 ml Brandy
- 5 Eggs separated
- 3/4 cup Plain Flour
- Pinch Salt
- 1 cup Caster Sugar
Ingredients
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Instructions
- Grease the base and sides of a 26 cm spring-form tin with melted butter. Line base with non-stick baking paper. Coarsely grate the dark chocolate and use it to coat the edges of the tin, rotating it to cover sides.
- Preheat oven to 165 degrees centigrade. Put chocolate bits and butter in a large heatproof bowl over a saucepan of simmering water. Stir until melted and smooth. Remove bowl, stir in coffee and brandy. Set aside to cool.
- Add egg yolks to the chocolate mixture, one at a time, mixing until well combined. Sift in flour and mix well.
- Beat egg whites 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 egg white 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.
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