Nigel Barden served up bitter flourless chocolate cake with coffee and whisky cream on Radio 2 Drivetime with Simon Mayo.

The ingredients for the cake: 160g butter, plus more for the tin, 320g good quality dark chocolate (70% cocoa solids), broken into pieces, 145g caster sugar, 5 large eggs, separated, 40g ground almonds and icing sugar to dust.

For the Cream: 300ml double cream, ½ tbsp instant espresso coffee dissolved in, ½ tbsp boiling water, 2 tbsp whiskey, or to taste and 3 tbsp icing sugar, or to taste.

The recipe is taken from Diana Henry’s book titled: SIMPLE: effortless food, big flavours, available from Amazon now.