Reine De Saba

Ingredients

• 125 g dark chocolate
• 1 tablespoon espresso coffee
• 1 tablespoon brandy
• 100 g unsalted butter
• 1/2 cup caster sugar
• 3/4 cup almond meal
• 3 eggs, separated
• 2 tablespoons icing sugar

Directions

1. 1

   Preheat ovent to 160°C.

2. 2

   Butter an 18cm springform tin and line with baking paper.

3. 3

   Place chocolate, coffee and brandy in a bowl over simmering water and melt chocolate. Once melted stir together adding the chopped softened butter. Add almond meal and stir well.

4. 4

   Remove bowl from the heat.

5. 5

   Lightly beat the egg yolks and stir into the chocolate mixture.

6. 6

   Beat the egg whites to soft peak. Lighten chocolate mixture with a spoon of the egg whites, then fold in the remaining egg whites.

7. 7

   Pour into prepared tin.

8. 8

   Bake for 40-45 minutes until the cake is firm at the edges and slightly soft in the centre.

9. 9

   Cool completely in the tin before sliding onto serving plate.

10. 10

    Dust with the icing sugar.