FLOURLESS MOCHA and HAZELNUT CAKE

For those who like their cake with a little kick, this flourless cake has a bittersweet — but more sweet than bitter — combination of milk chocolate and coffee, with the unusual addition of ancient nigella seeds.

Serves 12

20 g (¾ oz) nigella seeds

330 g (11½ oz) milk chocolate

240 g (8½ oz) unsalted butter

200 g (7 oz) hazelnut meal

8 eggs, separated

40 ml (1½ fl oz) strong black coffee (see note)

240 g (8½ oz) caster (superfine) sugar

Preheat the oven to 150°C (300°F). Grease a 23 cm (9 inch) spring-form cake tin and line the base and side with baking paper, allowing it to protrude about 2.5 cm (1 inch) above the tin.

Put the nigella seeds in a small bowl and cover with boiling water. Set aside for 10 minutes, then strain through a sieve.

Meanwhile, put the chocolate and butter in a large stainless steel bowl and set it over a saucepan of simmering water. Stir occasionally until melted. Remove from the heat and add the soaked nigella seeds, hazelnut meal and egg yolks. Add the coffee, stir to combine, then set aside.

Put the egg whites and sugar in the bowl of an electric stand mixer fitted with a whisk attachment. Whisk to stiff peaks, then use a large spoon to gently fold in one-third of the chocolate mixture at a time, ensuring each batch is combined before adding the next.

Pour the mixture into the prepared cake tin.

Bake for 55–60 minutes, or until set. Cool in the tin for 5 minutes, before turning out onto a wire rack to cool.

This cake will keep in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week; bring back to room temperature for serving.

NOTE

Using instant coffee is also fine here: mix 1 tablespoon granulated coffee with 1 tablespoon boiling water.