Chocolate Flourless Cake

CAKE
shot of espresso
100g unsalted butter
150g dark chocolate (we use old gold)
1/2tsp vanilla extrach
4 x-large eggs at room temp
170g (3/4cup) caster sugar
200g almond meal

GANACHE
150g dark chocolate
125ml thickened cream

1. Preheat oven to 180C (160C Fan forced)
2. Line spring form tin base and side of the pan with baking paper
3. Place butter, chocolate, vanilla and coffee in medium saucepan over low heat, stirring occasionally until combined and smooth. Remove from heat and set aside to cool to room temp
4. Separate egg whites from yolks
5. Beat egg whites with half the sugar until soft peaks form (2min 30secs on beating setting in Breville Mixer)
6. In another bowl, beat yolks with remaining sugar until mixture is light, thick and creamy.
7. Gently fold cooled chocolate mixture into yolk mixture
8. Break any lumps of almond meal before gently stirring it into the chocolate mixture
9. Gently fold egg whites a third at a time till mixture combined
10. Pour mixture into prepared pan and bake for 40 mins
11. Remove cake from oven and cover with tea towel, allow to cool in pan.
12. Melt chocolate and cream in saucepan in on low until combined
13. Pour over cooled cake!