Chocolate mocca cubes

1 Grease the mould with butter and dust with flour. Heat the espresso coffee, milk, chocolate and spices over a very low heat until the chocolate has dissolved. Thoroughly mix the butter and sugar together. Separate the eggs. Add the egg yolks to the butter sugar mixture and continue to stir until the mixture is light and frothy. Stir in the chocolate mixture. Preheat the oven to 180 °C.

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).