- 230g dark chocolate (70% cocoa)
- 2 Tbsp cream
- 2 Tbsp instant coffee powder
- 50g plain flour
- ½ cup icing sugar
- 1 cup almond meal
- 100g unsalted butter, melted and cooled
- 2 egg whites
1 Preheat oven to 160°C. Combine 60g chocolate with the cream and 1 Tbsp instant coffee powder in a small saucepan and heat gently until melted and smooth. Pour into a small bowl and refrigerate until set. Form into four small balls.
2 Sift the flour, icing sugar and remaining coffee powder into a bowl, then stir in the almond meal and butter. Melt the remaining chocolate, cool slightly, then fold in. Lightly whisk the egg whites until very foamy, then fold in gently.
3 Spoon half the batter into four well-greased ¾ cup dariole moulds, then place a mocha ball on top. Finish with the remaining batter then bake for 25 minutes, until just set. Turn out and serve warm with cream.