Flourless chocolate and espresso cakes

Method

1. Grease the springform tins and line with baking paper. In a small saucepan, melt the butter and chocolate together over a very low heat. Once completelymelted, stir in the espresso powder. Take off the heat and add the ground almonds.
2. Separate the egg. In a spotlessly clean bowl, whisk the white and, as it begins to froth, add half the caster sugar a spoonful at a time, whisking all the while, until you have a glossy and stiff white mass, like meringue. In a second bowl, whisk the yolk together with the remaining sugar until it has doubled in volume and turned a pale, creamy shade of yellow. Gently fold the white into the yolk, then fold in the melted chocolate mixture.
3. Heat the oven to 140°C fan/gas 3. Divide the cake batter equally between the prepared tins and bake for 20-25 minutes. The cakes should be dry on top and feel firm to the touch. To test if they’re done, insert a toothpick or knife to the= middle; it won’t come out completely clean, but the cake should be crumby rather than liquid.
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4. Leave to cool for at least 10 minutes in the tin and serve either warm or at room temperature, dusted with icing sugar and/or with crème fraîche or raspberries, as you like.