200g Good Dark Chocolate (75% or above)
8 Large Eggs, separated.
150g Plain Flour
110g Caster Sugar
Cocoa powder for dusting
For the topping
1-2 tsp Coffee Powder (I prefer Decaf)
75g Icing Sugar
Pre heat the oven to 170oC. Grease a tin then dust with cocoa powder and set aside.
Melt the chocolate and butter in a bowl over a pan of hot water, making sure no water gets in with the chocolate. When melted set aside to cool for 5 minutes, then stir in the egg yolks, flour and brandy until all combined.
In a separate bowl whisk the egg whites until soft peaks form. Add the sugar a tbsp at a time to the egg whites folding in gently. Fold the egg whites into the chocolate mixture then place in your baking tin.
Bake for 45-50 minutes until firm to the touch and a skewer can be inserted and removed clean.
To make the topping mix the brandy and coffee together until the coffee dissolves then add to the mascarpone and icing sugar. Mix it all together and chill until ready to serve.
When ready to serve dust a slice of cake with icing sugar and a dollop of the mascarpone mix.