|Eggs||6 , separated|
|Castor sugar||4 Ounce|
|Plain chocolate||4 Ounce|
|Instant coffee powder||1 Teaspoon|
|Water||3 1⁄4 Tablespoon (4 Dessertspoons)|
|Plain flour||1 1⁄2 Tablespoon (2 Dessertspoons)|
|Instant coffee powder||3⁄4 Tablespoon (1 Dessertspoon)|
|Castor sugar||2 Ounce|
Beat egg-yolks and sugar until pale and creamy.
Melt chopped chocolate over hot water, allow to cool slightly; add to egg-yolk mixture, mixing well.
Stir coffee into water, add to chocolate mixture.
Gently fold in sifted flour and lightly beaten egg-whites.
It is important not to overmix.
Pour mixture into 3 greased and lined 8 in. sandwich tins, bake in moderately slow oven, Mark 3, 325°F., 30 to 35 minutes; cool on wire rack.
When cold, join together with Coffee Cream.
Cover top and sides of cake with remaining Coffee Cream, decorate with toasted almonds; drizzle a little melted chocolate over, if desired.
Refrigerate. Coffee Cream Combine all ingredients in mixing bowl, refrigerate at least 1 hour.
When ready to use beat until thick.