90 g butter
90 g caster sugar
90 g ground almonds
1 tbsp rum
1 tbsp black coffee
Line a 18cm spring form pan with baking paper and butter the sides.
Preheat the oven to a low 140 C temperature.
Break the chocolate into small pieces and put them in a large saucepan to melt over a pan of hot water. Once melted, add the coffee, rum, butter, sugar and almond meal, stirring over a very gentle heat just for a few minutes, enough to just melt the butter and amalgamate the other ingredients. Remove from the heat and cool for a couple of minutes while you separate the eggs and put the whites to beat fairly stiffly.
Whisk the egg yolks to break them up and stir into the chocolate almond mixture in the pan. Once the whites are whisked, fold them into the mixture gently but thoroughly and pour into the prepared cake pan.
Cook for about 45 minutes, it will rise well and shrink from the sides of the pan when cooked, but will remain very soft in the centre of the cake.
Remove from the over and leave to cool completely before removing the sides of the pan, lifting it from the base and inverting it very carefully onto a serving plate. Remove the baking paper carefully.
Just before serving, dredge the top with icing sugar. Nice served with a bowl of whipped or double cream.
If making during summer, a bowl of fresh picked raspberries goes very well with this "cake".