Flourless Chocolate Cake

Serves 8

Oven temp: 180c 350f

6 eggs, separated

1/2 c caster sugar

1/4 c cocoa powder, sifted

6 1/2 oz dark chocolate, melted

Brandy Sauce:

250 ml cream (double),

2 tbsp brandy

Beat eggyolks with sugar until thick and creamy. Mix in cocoa powder and chocolate. Beat egg whites until soft peaks form. Fold into chocolate mixture. Pour into a greased and lined 9 in. springform tin. Bake for 35 minutes. Cool.

Sauce: Combine cream and brandy. Beat until slightly thickened.

Austrian Coffee Cake

4 eggs, separated

1/3c caster sugar

45g ground almonds

1/2 tsp vanilla essenceu

1 1/2 tbsp strong black coffee

1/4 c flour

2 tbsp coffee liqueur

1 c cream, whipped

grated dark chocolate

Oven temp: 180c

Beat eggyolks and 1/4c sugar until thick and creamy. Beat in almonds, vanilla essence and 1 tbsp of coffee.

Beat eggwhites until stiff peaks form.

Sift flour over eggyolk mixture.

Fold in egg whites.

Spoon into a greased and lined 8 inch springform tin.

Bake for 20-25 minutes. Stand in tin. Turn onto a wire rack. Cool.

Beat remaining cofee, remaining sugar and coffee liqueur into cream. Split cake horizontally. Sandwich together with coffee cream over top and sides. Decorate with grated chocolate.

Chill until ready to served.