- unsalted butter 250g, softened
- caster sugar 125g
- soft light brown sugar 125g
- eggs 3
- plain flour 150g, sifted
- baking powder 1 tsp
- cocoa powder 30g, sifted
- ground almonds 100g
- instant coffee 5 tbsp, mixed with 1-2 tbsp hot water to make a paste
- dark chocolate 130g, melted and cooled, plus 30g to decorate
- double cream 400ml
- amaretto 3 tbsp
Heat the oven to 180C/fan 160C/gas 4 and line a 20cm springform cake tin with baking paper.
To make the cake, beat the butter and both the sugars with an electric mixer for about 5 minutes or until light and fluffy. Gradually add in the eggs, one at a time, beating well between each addition.
Add in the flour, baking powder, cocoa and ground almonds, and mix briefly, followed by the coffee paste, beating until fully combined.
Finally, add in the melted chocolate and stir until just combined.
Pour into the prepared cake tin and bake in the oven for 50 minutes – the cake should still be slightly fudgy in the middle.
Remove the cake from the oven and leave to cool completely in the tin. It might sink a little on cooling but the cream will cover this. Gently whip the cream with the amaretto until just starting to thicken.
Remove the cake from the tin to a serving plate and pile the cream high on top of the cake. Use a large knife to drag along the back of the decorating chocolate, to create curls. Sprinkle over the cake and serve.
- kcals 904
- fat 69.3g
- saturates 38.6g
- carbs 54.6g
- sugars 37.5g
- fibre 3.1g
- protein 10.8g
- salt 0.3g