A wonderfully chocolatey chocolate cake that stays moist for days. If you don’t like coconut, substitute ground almonds instead.

Makes one 9” torte

6 oz semi-sweet (70%) chocolate, cut into small pieces

6 egg whites

¼ cup granulated sugar

6 egg yolk

1 cup granulated sugar

zest of 1 orange

2 tsp vanilla extract

¼ cup whisky or rum or cold coffee

6 oz (by weight not volume) ground almonds

2 oz (by weight not volume) sweetened shredded coconut or ground almonds

3 tbsp granulated sugar, for sprinkling

Preheat oven to 350°F. Grease a 9” spring form pan. Set aside.

Melt the chocolate and set aside.

In a large metal bowl, using the whisk attachment, beat the egg whites on medium speed until frothy. Raise speed to high and gradually add ¼ granulated sugar. Set aside.

In a clean medium bowl and using the same beater, beat the egg yolks and sugar on medium-high speed for 2 minutes. Add the orange zest, vanilla extract and whisky. Beat for another 30 seconds. Add the ground almonds and coconut and beat until well combined. Beat in the melted chocolate. Remove whisk and bowl.

Stir about 1/3 of the beaten egg whites into the chocolate batter to lighten the batter. Fold in the remaining egg whites until well combined.

Transfer to the greased pan. Sprinkle the top with 3 tbsp granulated sugar.

Bake for 40 minutes. Remove and let cool for about 10 minutes. Remove the outer ring and let cool completely.

Serve with whipped cream.