A sponsored post for DiBella Coffee
Every school holidays, I take the kids to visit my grandparents. The kids’ great-grandparents. It’s a relationship that boggles the kids’ minds. “Why are they called great, mum?” “They’re Poppa’s parents?” “Are they really, really old?” The questions are endless, but the affection is genuine.
I love the innocent and honest way kids interact with the elderly. And I love the sparkle I see in my grandparents’ eyes when they chat with the kids. “How old are you?” “Why do you have a walking stick?” “What are those squares on your face?” “Why do your hands shake?” And this clanger from Miss 7 after seeing a photo of her great-grandfather as a young man: “Grandfather Mick, you looked a lot better when you were younger!”
Even though I insist that the great-grandies don’t go to any trouble, they always do. Bake cupcakes. Package up lolly bags. Source favourite ice blocks. Treats make their way into little hands with a wink, and seconds are compulsory.
Baking for the grown-ups is my job and it’s one I relish. Any excuse to pore over cookbooks looking at cakes. This week, I decided on a rich flourless coffee and chocolate cake which I deliberately undercooked so the centre would be gooey. I made up a batch of strong plunger coffee using Di Bella coffee – some for the cake, some for me.
This is a cake that’s decadent enough to be a standalone dessert, and for morning tea a small slice goes a long way. Serve with a nice strong coffee and you’ll have enough energy to play hide and seek with three small kids for hours, even if you’re in your eighties!
- 140g butter
- 200g dark chocolate, chopped
- 2 tbs black coffee
- 5 eggs, separated
- 120g caster sugar
- 1½ cups (200g) almond meal
- icing sugar, to serve
- Preheat oven to 170 degrees. Grease a 21-cm springform pan and line with baking paper.
- Place butter, chocolate and coffee in a bowl over a small saucepan of simmering water.
- Stir as it melts and take off the heat as soon as it is smooth. Set aside to cool.
- Beat egg yolks and sugar in a medium-sized bowl until pale and creamy (about 5 minutes).
- In a separate, clean bowl, beat egg whites to stiff peaks.
- Fold the chocolate mixture into the yolk and sugar mixture, then fold almond meal.
- Gently fold egg whites into the cake mixture, taking care not to overmix.
- Bake for 40-45 minutes. Remove from the oven early if you prefer a gooey centre. Cool completely in pan, then carefully invert onto a serving plate or cake stand. Serve dusted with icing sugar.