Ingredients
- 2 tablespoons plain fresh bread crumbs
- 1 1 ⁄2 cups (240g) blanched whole almonds
- 1 cup (190g) bittersweet chocolate chips
- 6 large eggs, seperated
- 1 cup (220g) caster sugar
- 2 tablespoons coffee concentrate
- 2 tablespoons icing sugar
Serves: 8
Method
Preheat oven to 180°C.
Grease and line a 23cm springform tin with baking paper. (A 23cm pie plate can be used).
Spread the bread crumbs along the bottom of the pan. Set aside.
Place the almonds into a small frying pan and heat over low heat. Stir and toast for 5 minutes, until golden brown. Remove from heat and cool completely. Transfer to a food processor. Process until finely ground. Set aside.
Melt chocolate in a microwave safe container for 30 seconds. Stir and repeat until just melted. Remove and cool slightly.
Place egg yolks into the bowl of a Stand Mixer fitted with a flat beater and add 3/4 cup of the sugar. Mix on speed 6 for 3 minutes or until creamy and light in colour.
Add coffee concentrate and cooled melted chocolate and mix gently on speed 2 until mixed. Reduce speed to 1 and add ground almonds. Mix until just folded through.
In a second clean mixing bowl, add 3 egg whites only and remaining sugar. Beat on speed 6-8 until soft peaks form. Add remaining egg whites and fold through until just incorporated.
Pour into prepared cake tin and bake 40 minutes or until top is firm and starts to crack.
Cool on a rack for 10 minutes.
Sprinkle the top with icing sugar, serve warm or at room temperature.
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Recipe presented by KitchenAid.
Recipe presented by KitchenAid.
