Serves 6-8
Ingredients
150g (6 rows) Cadbury® Dark Cooking Chocolate, chopped
100g butter
1 tablespoon instant espresso coffee powder
2 tablespoons water
3/4 cup caster sugar
3 eggs, separated
100g ground almonds
MOCHA GLAZE
200ml pure cream
1 tablespoon instant espresso coffee powder
1 tablespoon glucose syrup
250g Cadbury® Milk Cooking Chocolate, chopped
Method
- Preheat the oven to 180°C. Melt the chocolate and butter together over a double boiler or in the microwave on Medium (50% power) for 1½-2 minutes.
- Dissolve the coffee in the water and stir it into the melted chocolate. Stir in half a cup of the sugar, the egg yolks and the almonds.
- Beat the egg whites until stiff. Add the remaining sugar and beat well. Fold into the chocolate mixture.
- Pour the mixture into a greased and lined 22 cm springform pan. Bake for 40-45 minutes. Leave to cool in the pan.
- To make the glaze, bring the cream, instant coffee and glucose to the boil in a saucepan or in the microwave. Remove from the heat, add the chocolate and stir until melted. Cool until the mixture has reached a thick pouring consistency, then spread over the cooled base.
Note: Make this cake especially attractive by surrounding it with a chocolate collar.