Chocolate Espresso Cake

I made this cake on the weekend for a friend's tea party. The smell of chocolate and coffee wafting from the oven whilst baking was heavenly. It tastes delicious, light with a crunchy edge. Beautiful with a cup of tea or coffee. 

Chocolate Espresso Cake

200gm good-quality dark chocolate (70% cocoa solids, chopped)
1 tbsp strong prepared espresso coffee
1 tbsp rum or brandy
150gm (2/3 cup) caster sugar
150gm unsalted butter
90gm (3/4 cup) almond or hazelnut meal* (I used hazelnut meal)
5 eggs, separated
Icing sugar, for dusting

1. Preheat the oven to 180C (120C for my oven). Grease and flour a 24cm round cake pan (note: I used a 22cm spring-form pan).
2. Place the chocolate, coffee, rum or brandy, caster sugar and butter in a heatproof bowl set over a pan of simmering water until butter and chocolate have melted. Remove from heat and stir until combined.
3. Add almond or hazelnut meal and mix well. Using electric beaters, beat in the egg yolks, one at a time.
4. Beat the egg whites in a separate bowl until soft peaks form. Stir a couple of spoonfuls into the chocolate mixture to lighten it, before gently folding in the rest.
5. Pour into the pan and bake for 40 minutes or until a skewer inserted into the centre comes out clean. (Cover with foil if it's browning too quickly).
6. Cool cake in the pan before removing. Don't worry if the crust falls and collapses, it's perfectly natural.
7. Dust with icing sugar to serve.

Serves 6-8.

P.S> It was so good, I made another cake on Sunday to take into work.