• 150 g unsalted butter
• 300 g good-quality dark chocolate, chopped (you could also use milk chocolate for this)
• 250 g cream cheese, at room temperature
• 3 tbsp instant coffee granules
• 360 g caster sugar
• 100 g self-raising flour
• 80 g cocoa powder, sifted
• 4 large free-range eggs
• 100 g almonds, chopped
• 150 g chocolate baking chips

1. Pre-heat the oven to 180°C. Grease and line a 24 cm square baking tin.
2. Place butter and chocolate in a bowl and melt over boiling water. Once the chocolate and butter has melted take off the heat and stir in the cream cheese and coffee, then set aside.
3. In a second bowl mix caster sugar, self-raising flour and cocoa powder.
4. Next, mix the dry ingredients into the chocolate, butter, coffee and cream cheese mix. Add the eggs, then the chopped almonds and chocolate chips.
5. Place in tin and bake for approximately 30 minutes. Allow to cool in tin before slicing.

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.