Flourless chocolate cake

1 Preheat oven to 180°C. Grease a 20cm round spring-form cake tin. Line the base and sides with baking paper.

2 In a heatproof jug, place the coffee and boiling water and stir gently until it dissolves.

3 In a saucepan set over a low heat, place spread, chocolate, cocoa powder and coffee mixture and heat, stirring constantly, for 2 minutes, until spread and chocolate are melted. Remove from heat and and set aside to cool slightly.

4 In a bowl, place egg yolks and brown sugar and beat using an electric mixer for 5 minutes, or until thick. In a separate bowl, using an electric mixer, beat egg whites until soft peaks form.

5 Combine chocolate mixture with egg yolk mixture and the hazelnut meal and gently fold together. Using a large metal spoon, fold half of the egg whites into the mixture until just combined. Fold in the remaining egg whites.

6 Into prepared pan, pour batter and smooth surface. Bake for 45–50 minutes, or until a skewer comes out clean. Cool cake completely in pan. Dust with extra cocoa powder.

7 Slice the cake and serve with yoghurt and mixed berries.