2 Mix the almonds, corn flour and baking powder and stir into the mixture. Beat the egg white with the salt until semi-stiff, and stir in. Pour the mixture into the cake tin. Bake in the bottom half of the oven for 50-60 minutes. Allow to cool while still in the cake tin.
3 For the glazing, dissolve the two types of chocolate in cream over a very low heat. Mix in well. Remove the cake from the cake tin and cut into 9 cubes. Pour the glaze over the top. Chop the pistachios and sprinkle them on top.
HINT. You can make double the number of mocca cubes in a round tin (24 cm diameter) or in a square spring cake tine (23 × 23 cm).
Butter and flour for the
0.5 dl espresso coffee
0.5 dl milk
100 g extra dark chocolate, 72 % cocoa
1/2 teasp. vanilla sugar
A generous pinch of ground cinnamon
A generous pinch of ground cardamom
60 g softened butter
100 g sugar
100 g ground almonds
2 dessert sp. corn flour
1/2 teasp. baking powder
1 pinch of salt
50 g extra fine Mocca milk chocolate with crunchy cocoa chips
50 g extra dark chocolate, 72 % cocoa
1 dl cream
4–6 green pistachios to decorate