250g · 9oz dark chocolate about 50 per cent cocoa
250g · 9oz unsalted butter diced
plus extra for the tin
1 heaped tbsp light muscovado sugar
50ml · 2fl oz cold espresso
1 tsp dark rum
6 medium eggs separated
50g · 2¼ oz ground almonds
cocoa for dusting
♥ Preheat the oven to 180C/160C fan/gas 4. Butter a 20cm · 8in loose-bottomed cake tin about 8cm · 3¼ in deep.
♥ Break up the chocolate and gently melt it with the butter and muscovado sugar in a large mixing bowl set over a pan containing a little simmering water, stirring occasionally until smooth and combined (if necessary, you can give it a quick whisk). Stir in the espresso and rum.
♥ Whisk the egg yolks for a couple of minutes in a medium bowl using an electric whisk until very pale, moussey and doubled in volume. Fold into the chocolate and butter mixture, followed by the ground almonds.
♥ Using clean beaters, whisk the egg whites until stiff in a large bowl and fold into the chocolate base in three goes. Pour the mixture into the tin and smooth the surface. Bake for 15 minutes until the cake appears risen and cracked around the outside and the surface has set with a glossy sheen; it will remain a little liquid in the centre.
♥ Run a knife around the top of the edge and leave it to cool in the tin, then loosely cover and chill for several hours or overnight. Lightly dust with cocoa before serving, then remove the collar of the tin. The cake is delicious both chilled and at room temperature (when it will be softer and more mousse-like). It will keep for several days.
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