I swear I will put this classic French flourless chocolate, coffee and almond cake in every cook book I ever do, just in case there is one person out there who doesn’t already know it. I first came across it in Elizabeth David’s French Provincial Cooking, immediately doubled the chocolate content and have been pathetically grateful ever since.
Heat oven to 180°C (350°F). Melt the chocolate, coffee, rum or brandy, sugar and butter in a bowl sitting in a pot of simmering water. Remove from heat and stir until well mixed.
Add ground almonds and mix well. Beat in the egg yolks, one by one. Beat egg whites until stiff and peaky, and stir a couple of spoonfuls into the chocolate mixture to lighten it, before gently folding in the rest.
Turn into a buttered and floured
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