Light and moussy, yet dense at the same time. And totally reeking with chocolatiness (I used up the last of my Varlhona) and Tia Maria. I'd call these a more sophisticated version of the normal gooey brownie that is my permanent repertoire. And only slightly more complicated to make.
The process is simple (this is the true reason why we all love Nigella - one can always trust her to use the simplest of methods to obtain the most wonderful of results). Put butter and chocolate over a double boiler, stirring occasionally. Meanwhile, whip up the eggs (no separating required) and sugar till pale and light and more than doubled in volume (using my handheld mixer it took no time at all), fold in flour, Tia Maria, instant coffee crystals and cocoa. Then pour in (cooled) chocolate+butter mixture. Pour the entire mixture into a baking tin lined with waxed paper, then pop into an oven preheated to 180 degC, for 35-40 minutes.
Nigella likes this cake with what she calls a cafe latte cream - white chocolate melted in cream with a little instant coffee powder mixed in. But I like these just chilled, by their wonderful selves.
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