1 small handful chopped hazelnuts, toasted
Method
Melt 125g chocolate with the coffee, then pour into small ice-cube
moulds and freeze until hard. Take 6 small 3-inch pastry rings, dariole
moulds or cappuccino cups and grease well with some butter. Place in the
fridge while you make your sponge mixture.
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. Preheat the oven to 190ºC/375ºF/gas 5.
Take your 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.
Cover with the rest of the sponge mixture so each ice cube is completely
enveloped. Bake in the preheated oven for about 18 to 20 minutes, then
remove carefully from the moulds while hot. Serve immediately sprinkled
with hazelnuts.
