Coffee gives this delicious chocolate cake a bit of a kick, and pine nuts add an interesting taste and texture. Using ground almonds instead of flour gives it a lighter consistency but keeps the middle nice and moist. It has no butter, oil or grease, so, as chocolate cakes go, this is a delicious option for those watching their waistlines.
● 6 eggs, separated
● 300g caster sugar
● 150g ground almonds
● 1 tsp vanilla extract
● 100ml espresso coffee or strong black coffee (decaffeinated is fine)
● 60g cocoa powder
● 1 tsp baking powder
● 150g pine nuts (reserve a small handful for decoration)
● Pinch of salt
● Preheat the oven to 180°C.
● Line the base of a 24cm (9 inch) round spring-form baking tin with greaseproof paper.
● With an electric mixer, kitchen aid or hand-whisk beat the egg yolks and sugar until you reach a light, creamy consistency. Add the ground almonds, the vanilla extract, the coffee, the cocoa powder and the baking powder. Mix thoroughly and finally fold in the pine nuts.
● In a separate bowl, beat the egg whites until very stiff and gently fold them into the rest of the cake mixture. Add the salt and mix until no white lumps of egg white remain.
● Pour the mixture into the prepared tin and sprinkle the remaining pine nuts on top. Bake for 40-45 minutes then check for done-ness by inserting a toothpick. It will come out clean when the cake is cooked. If it is still wet then bake for a further 5 minutes and test again.
● Remove from the oven and cool for 15-20 minutes before removing it from the baking tin. Place on a cake platter and if you wish, sprinkle icing sugar on top.
● Serve either warm or at room temperature, on its own or with ice cream, sorbet, crème fraiche or berries.