Preheat ovent to 160°C.

Butter an 18cm springform tin and line with baking paper.

Place chocolate, coffee and brandy in a bowl over simmering water and melt chocolate. Once melted stir together adding the chopped softened butter. Add almond meal and stir well.

Remove bowl from the heat.

Lightly beat the egg yolks and stir into the chocolate mixture.

Beat the egg whites to soft peak. Lighten chocolate mixture with a spoon of the egg whites, then fold in the remaining egg whites.

Pour into prepared tin.

Bake for 40-45 minutes until the cake is firm at the edges and slightly soft in the centre.

Cool completely in the tin before sliding onto serving plate.

Dust with the icing sugar.