Ingredients For the cake: 50g self-raising flour
50g light muscovado sugar
50ml vegetable oil or groundnut oil
1 medium egg, separated
1 tablespoon strong black coffee, cooled
1 Tbsp of milk
For the filling: 300g dark chocolate
4 medium eggs, separated
30g golden caster sugar
2 Tbsps of strong black coffee, Kahlua or Marsala (I used Marsala because I do in my tiramisu but will use coffee next time to see what the taste is like!)
Chocolate shavings for decoration
Preheat the oven to 170 C fan-forced/190 C standard oven. Grease and line a 20cm cake tin with baking paper. (Spring-form is best)
Sift the flour and sugar in to a bowl. Add the oil, egg yolk, coffee and milk and beat with a wooden spoon until smooth.
In a separate bowl, whisk the egg white until stiff and fold in to the cake mixture in two batches.
Spoon mixture in to prepared tin.
Bake in pre-heated oven for 12-15 minutes until lightly golden, firm when pressed and shrinking from the sides. Leave to cool.
To make the filling, place the chocolate in a bowl set over a pan with a little water simmering in it and gently melt.
Remove from heat and leave to cool at room temperature.
Meanwhile, whisk the eggs whites in a separate bowl until stiff using an electric whisk. In another bowl, whisk egg yolks and sugar until very pale and mousse-like.
Add the mascarpone to the melted chocolate and mix to combine.
Fold in the egg yolk mixture and then the fold in the egg whites in two goes. Lastly, add the coffee/Kahlua or Marsala and combine.
To assemble the torte, smooth the chocolate cream filling over the cake base and decorate with chocolate shavings or any edible decorations.
Cover and chill for several hours or over night. Serve cold.