KEY POINTS:
Score some brownie points by whipping up this delicious dessert for your valentine
Makes one 20cm heart-shaped cake
130g darkest bitter chocolate available
100g butter
1 Tbs cognac
1 tsp finely grated orange zest
1/2 Tbs espresso, or use instant coffee powder mixed with 2 tsp water
100g sugar
120g ground almonds
3 eggs, separated
Cream to serve
1. Preheat oven to 150C. Grease and line the cake tin.
2. In a double boiler add the chocolate, butter, cognac, zest, espresso, sugar and almonds. Heat until melted, stirring occasionally until smooth and well combined.
3. Add the yolks and mix well. Whisk the whites until stiff and fold through the mixture. Pour into the tin and bake approximately 40 minutes. Serve with softly whipped cream.