I double this recipe and use a bigger tin!
125g good cooking chocolate, chopped
1 tbsp brandy
1 tbs black coffee
100g unsalted butter
100g caster sugar
100g ground almonds
3 eggs, separated
icing sugar to dust
Preheat the oven to 160 C. Butter and line an 18cm baking tin - springform is best.
Combine the chocolate, brandy and coffee in a bowl over a pan of simmering water. Stir when melted and add the butter and sugar. Mix very well. Add the ground almonds and mix well. Lightly beat the egg yolks, take the bowl off the heat, and mix in. Beat the egg whites with a mixer until stiff. Fold one tablespoon of the whites into the chocolate mix to loosen it up. Then gently fold in the remaining whites. Goop into the tin and bake for 40 minutes or so. It will be crusty on the top, but fudgy in the middle. Cool completely and serve dusted with icing sugar.