Ingredients (Serves 6)
Instructions
Break the chocolate into pieces and melt it gently in a bain-marie, stirring in the coffee.
Lightly toast the slivered almonds in a dry pan over medium heat.
Cream the butter and caster sugar until smooth and pale. Gradually add the chocolate-coffee mixture, egg yolks, and toasted almonds (reserve some for topping).
Beat the egg whites to stiff peaks and gently fold into the batter.
Pour into a buttered pudding mold set in a water-filled gratin dish. Bake at 180°C for 1 hour.
Tip: Swap almonds for walnut bread cubes, gingerbread, or raisins for variety.
