Flourless Chocolate Cake

• 150g reduced salt butter, chopped
• 100g TOBLERONE* Dark Chocolate, broken into pieces
• 1 cup caster sugar
• 1 teaspoon MAXWELL HOUSE* Gold Instant Coffee, dissolved in 2 tablespoons boiling water
• 3 eggs, separated
• 200g hazelnut or almond meal

1. Place butter, Toblerone*, 3/4 cup of sugar and the coffee into a microwave safe bowl and heat on MEDIUM for 1 1/2 - 2 minutes until melted.
2. Mix until smooth.
3. Beat egg whites until stiff peaks form.
4. Beat in remaining sugar.
5. Mix egg yolks and hazelnut meal into chocolate mixture, then gently fold in egg whites until just combined.
6. Spoon mixture into a lined and lightly greased 20 x 20cm cake pan.
7. Bake at 160 degrees C for 1 hour or until skewer comes out clean when inserted.
8. Dust with icing sugar to serve.

salt butter, toblerone, caster sugar, coffee, eggs, hazelnut

Taken from www.kraftrecipes.com/recipes/flourless-chocolate-cake-104216.aspx (may not work)