Serves 6-8 people * adapted from Nigella Ingredients: • 7 ounces bittersweet chocolate, coarsely chopped • 2 T cocoa powder • 1.5 tsp. instant expresso or regular instant coffee • 1/4 tsp. salt • 5 large eggs • 5.9 ounces of white sugar (I did half brown sugar cause I ran out of white) • 7.10 ounces of ground almond meal • 7.10 ounces of unsalted butter • 1 tsp. vanilla extract
Preheat oven to 350 degree. *I used the convection setting @ 325 degrees. Butter a 9-inch round, removal bottom cake pan.
Combine chocolate and butter in top of a double boilers, stirring over simmering water until the chocolate melts. Stir in ground almonds and remove from the heat and set aside.
Separate 4 only eggs and place whites in separate bowl.
In another larger bowl, beat 4 egg yolks and 1 whole egg with cocoa powder, coffee powder, vanilla and salt. Add cooled chocolate/butter/almond mixture and beat just until stirred in.
Wash beaters and then whip egg whites until stiff. Add half of the whites to chocolate mixture, folding gently. Add second portion and just folding gently until mixture has incorporated all the whites. Pour into prepared cake pan and bake in lower third of oven, for 45 minutes or until a skewer comes out clean. Enjoy! I served mine with raspberries and whipped cream - definitely not dairy free!!! :)