250 grams soft butter

250 grams quality dark chocolate - 70%+

250 grams almond meal/flour

200 grams white sugar

Pinch of sea salt

6 large eggs separated

1 Double Shot of Espresso - 2 oz

METHOD

Preheat oven to 325.

In a pan over low heat (or a bowl over simmering water), gently melt the chocolate and butter together until smooth and glossy. Pour in the espresso, stir and set aside to cool.

In the bowl of an electric mixer, whisk the egg yolks, sugar and salt until pale yellow and smooth. Slowly whisk in the slightly cooled chocolate mixture and continue mixing until combined. With the mixer still running add the almond meal and mix until just incorporated. Transfer to a clean bowl.

Still using the mixer, in a clean bowl whisk the egg whites to medium peaks. Gently fold the whites in the chocolate almond base. Pour the mixture into a prepared 9 inch high sided tin, lined with parchment (I like to use a springform). Don’t tap the the tin or bang the bottom prior to putting it in the oven, you don’t want to deflate the whites.

Bake at 325 for 60 minutes. Leave to cool for 20 minutes, remove from the tin and leave to cool and rest, ideally for 24 hours. Dust with powdered sugar.