Step 1

Preheat oven to 160°C. Brush a 22cm (base measurement) springform pan with melted butter to lightly grease. Line the base and side with non-stick baking paper.

Step 2

Place the sugar, chocolate, butter and coffee in a large saucepan over medium-low heat. Cook, stirring with a metal spoon, for 4 minutes or until the chocolate melts and the mixture is smooth. Transfer to a large bowl. Set aside to cool.

Step 3

Sift the flour and cocoa powder into a bowl. Add the almond meal and stir to combine. Combine the sour cream, egg and vanilla in a separate bowl. Gradually stir the sour cream and flour mixtures into the chocolate mixture, alternately in batches, until just combined.

Step 4

Pour the mixture into the prepared pan. Bake in oven, covering loosely with foil if necessary to prevent overbrowning, for 1 hour 20 minutes or until crumbs cling to a skewer inserted into the centre. Set aside in the pan for 10 minutes to cool slightly before turning onto a wire rack to cool completely. Dust with extra cocoa powder and serve with whipped cream, if desired.