With its rich, moist texture, this torte makes a perfect dessert. It can be baked in one tin, or for extra mousse-like qualities with a crisp crusttopping and softer crumb, in two shallow sponge tins.

Leftovers will keep for a week at room temperature - provided you can resist them! It is excellent with Fresh Raspberry Sauce and a little crème frâiche.

200g fine quality dark chocolate, about 70% cocoa solids, broken into pieces
1 tsp brandy
1 tbsp strong black coffee
150g caster sugar
100g ground almonds
5 eggs, separated

Cooking note:
For best results with chopping chocolate, store it in the fridge until required - you will find it will chop into prefect pieces when cold.

You will need a 20cm diameter cake tin, or two shallow 18cm tins and a cake cooling rack. The tins should be well buttered and bases lined with silicone mat or baking parchment. Dust the buttered sides with a little flour and tap out the excess.

Heat the oven to 180ºC/Gas Mark 4.

Using the medium bowl with its chopping blade, whiz the chocolate to the size of chocolate drops. In a large mixing bowl combine the chocolate pieces with the brandy, coffee, and sugar.

Melt together (gently - without overheating) in a low oven or over hot water. A microwave makes this an easy job, but take care not to over heat or the chocolate will spoil and go grainy.

Stir well, until smooth and thick. When cooler, stir in the ground almonds, followed by the egg yolks. The mix should be tepid at this stage.

Fit the E-disc in the large bowl. Pour in the egg whites and whiz for several minutes until satin shiny and smooth.

Stir a dollop of egg white thoroughly into the chocolate mixture to lighten it, then gently and quickly fold in the remainder.

Pour into the cake tin(s), and bake - for the large cake about 45minutes, and the two tins about 35 minutes.

Allow to cool a little before carefully removing from the tin(s) andplacing on a rack to cool.

Other serving suggestions

Serve in one sleek layer, covered with fresh raspberries. Melt and sieve some red currant jelly and dribble across the raspberries for extra shine.

Sandwich together with raspberry conserve and crème fraîche and dust the surface with icing sugar, tapped gently through a fine sieve.