Method

1. Preheat oven to 160°C. Grease four ¾-cup dariole moulds with melted butter. Put cream, 60g of the chocolate and 1 Tbsp of the coffee granules in a small saucepan. Heat over a low heat until chocolate is melted and smooth. Pour into a small bowl and refrigerate for 20 minutes or until set. Form into 4 small balls.

2. Melt remaining chocolate, then set aside to cool slightly.

3. Sift flour, icing sugar and remaining coffee powder into a large bowl, then stir in almond meal and extra butter. Fold in melted chocolate. Lightly whisk eggwhites until very foamy, then gently fold in.