Very rich truffle cake
- Chop chocolate and place in a microwave-proof bowl with coffee and brandy. Heat on medium for 1 minute, or until melted, stirring often.Soften butter and beat in sugar and vanilla until pale and fluffy.
- Separate eggs and beat yolks. Add yolks and chocolate mixture to butter mixture and combine.
- Sift over flour, cocoa and baking powder. Add almonds and combine with egg mixture. Beat egg whites until stiff peaks form. Fold gently through cake mixture. Pour into a baking paper-lined 23cm cake tin.
- Bake at 150°C for 1 hour and 25 minutes. Cool cake in tin. Remove from tin when cold.