Deluxe Chocolate Dessert Cake with Coffee Cream

Ingredients

• Deluxe Chocolate Dessert Cake

  • 2 tsp Gregg's Cafe Gold Deluxe Freeze Dried Coffee
  • 2 Tbsp boiling water
  • 200g dark chocolate
  • 150g butter
  • 1 cup brown sugar
  • 120g ground almonds
  • 5 eggs, separated

• Coffee Cream

  • 300ml cream
  • 1 tsp Gregg's Red Ribbon Roast Instant Coffee
  • 1 tsp icing sugar

Method

Preheat the oven to 160°C.

Dissolve the coffee in the boiling water and then pour into a saucepan along with the chocolate, butter and brown sugar. Stir over gentle heat until chocolate has melted and the mixture is smooth. Mix in the ground almonds. Lightly whisk egg yolks and beat the whites until stiff. Mix the yolks with the chocolate and then gently fold the chocolate mixture into the whites.

Pour into a lined 22 cm cake tin.

Bake in the preheated oven for 55 minutes until a cake tester inserted into the centre of the cake comes out clean.

Allow to cool slightly in the pan and then transfer to a cake rack to cool.

Coffee Cream

Combine cream, coffee and icing sugar in a bowl and beat until just whipped.

Serve thin wedges of Deluxe Chocolate Dessert Cake with Coffee Cream