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Flourless Chocolate Cake with Chipotle

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Ingredients
  

  • 200 g 70% dark chocolate
  • 5 eggs separated
  • 200 g butter at room temperature
  • 200 g sugar
  • 200 g ground almonds
  • 2 tablespoons cocoa powder
  • ½ teaspoon salt
  • 2 large chipotle chillies seeds removed and finely chopped
  • 1 teaspoon vanilla extract
  • 2 tablespoons very strong coffee/espresso

Instructions
 

  • Preheat the oven to 170 degrees C. Grease a 22cm spring-form pan and line the base with baking paper.
  • Set a metal bowl over a saucepan of boiling water, making sure the bowl does not touch the water. Break the chocolate into small pieces and stir until it melts. Remove from the boiling water and let it cool.
  • Beat the butter and sugar until light and fluffy. Add the egg yolks one by one to the butter mixture beating the mixture well after each addition. Add the melted chocolate and mix well. Mix the almonds, cocoa and salt and add to the chocolate mixture mixing until combined. Add the chilies, vanilla extract and coffee to the chocolate mixture and mix until just combined.
  • Beat the egg whites until stiff and fold into the chocolate mixture with a metal spoon.
  • Pour into the prepared cake tin and bake for about 45 minutes until a toothpick inserted into the center comes out a little wet (not gooey). Let the cake cool and once completely cool remove from the pan. Place in an airtight container and let it stand overnight. Serve with piles of fresh strawberries.