Flourless chocolate, coffee & hazelnut torte

Preheat the oven to 190°C, gas mark 5. Lightly oil a 23cm round springform tin, then line the sides and base with baking parchment. Dissolve the coffee in 4 tbsp just-boiled water in a small bowl, then leave to cool completely.

Melt the butter and chocolate in a medium bowl set over a pan of barely simmering water, stirring often, until smooth. Set aside to cool for 10 minutes. Meanwhile, separate the eggs and put the yolks and whites into separate large mixing bowls.

Beat the egg yolks a little. Pour the chocolate and butter mixture over the yolks with a pinch of salt, then stir through the almonds – it will look curdled, but don’t worry.

In the other bowl, whisk the egg whites to stiff peaks, then add the sugar in three additions, whisking to medium-stiff peaks each time. Once all the sugar has been added and the meringue is glossy, add a couple of spoonfuls into the chocolate mixture and fold through with a large metal spoon to loosen. Fold in the remaining whites in three additions, being careful not to knock the air out – it will look curdled until roughly two-thirds of the whites have been added.

Pour over the cold coffee and fold through until just incorporated. Carefully pour into the tin, level the top and bake for 40-45 minutes, until risen, cracked and crisp on top, and a skewer inserted into the centre comes out with gooey mixture on it.

Cool in the tin for 30 minutes, then carefully remove the sides and cool completely – it may crack and sink a little, but that’s part of its charm. Sift over a thick layer of cocoa and scatter with toasted hazelnuts to serve.