Instructions: Melt half of the Bournville chocolate in a pan with the butter, coffee and liquid. Stir until smooth then take off the heat. Stir in the egg yolks and ground almonds. Whisk the egg whites quite stiffly, fold in the sugar and whisk until as stiff again. Fold into the chocolate mixture and turn into the prepared tin. Bake in a warm oven Gas Mark 3, 170 C, 325 F for about 55 minutes. Leave to cool in the tin.

Make the jelly by liquidising the Loganberries, then sieving to remove seeds. Melt the jelly with the puree then leave to cool and thicken slightly. Remove cake from the tin, peel off paper then place back in the tin, pressing it down slightly so that it fits snugly. Pour over half set jelly and leave to set.

Place the sugar, water, gelatine and essence in a large pan and heat gently until dissolved. Bring to the boil and boil without stirring for about 5 minutes. Leave to cool. Now whisk vigorously until thick and white. Pour over the jelly and leave to set.

For the top, melt the remaining chocolate with the butter and oil until smooth. Cool slightly then pour over the jelly and leave this to set too.

Later, carefully remove from the tin and serve with Loganberry puree if liked.

NOTES : A delicious recipe that needs to be made when required as it will not freeze.

Serves 6-8.

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