PREPARATION & COOKING TIME: 55 min
Irresistibly gooey chocolate dessert with hazelnuts and a touch of Douwe Egberts coffee.
455gr good-quality cooking chocolate (70% cocoa)
50ml strong instant Douwe Egberts coffee
6 eggs, separated
200gr caster sugar
100gr ground almonds
100gr rice flour
Chopped hazelnuts, toasted
1. Melt 125gr chocolate with the coffee, then pour into small ice-cube moulds and freeze until hard. Take 6 3-inch moulds or cappuccino cups and grease well with some butter. Place in the fridge.
2. Melt the remaining chocolate with the butter in a bowl over a pan of boiling water, then in a separate bowl whisk the egg whites with the sugar until firm. Fold the yolks into the cooled chocolate and butter mixture, then add the almonds and flour. Finish by carefully folding in the egg white mixture.
3. Preheat the oven to 190ºC. Take the moulds out of the fridge and spoon a little mixture into each one, then push in a cube of the frozen coffee and chocolate mixture, so each ice cube is completely enveloped.
4. Bake for about 20 minutes, then remove carefully from the moulds while hot. Serve immediately, sprinkled with hazelnuts.