Recipe of Titus:

1. Melt 125 g chocolate with the coffe, than pour into small ice-cube moulds and freeze until hard. 2. Preheat the oven to 190 oC. 3. Take 6 small 7,5/3 inch pastry rings, dariole molds or cappuccino cups and grease well with butter. Place in the fridge while you prepare the sponge cake. Melt the remaining chocolate with the butter in a double boiler, then in a separate bowl whisk the egg whites with the sugar until they form stiff peaks. 4. Fold the yolks into the cooled chocolate and butter mixture, then add the almonds and flour. Finish by carefully folding in the egg white mixture, trying not to deflate the whites. 5. Take your moulds out of the fridge and spoon a litle mixture into each one, then push in a cube of your chocolate/coffee mixture into each mold. Cover with the rest of the sponge mixture so each ice cube is completely covered. Bake for 18-20 minutes, carefully remove each cake to a plate. Serve immediately sprinkled with chopped hazelnuts.

Serves 6:
455 g best-quality cooking chocolate (70% cocoa solids)
50 ml hot expresso or strong instant coffe
125 g butter
6 eggs, separated
200 g caster sugar
100 g ground almonds
100 g rice flour
1 small handful chopped hazelnuts, toasted

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