Espresso And Dark Chocolate Torte With Whisky Ganache

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200 g dark chocolate, melted and cooled

4 large eggs, separated

1 large whole egg

200 g dark muscovado sugar

100 g ground almonds

25 g ground espresso

A pinch of salt

100 g dark chocolate, finely chopped (you can blitz it all in a food processor if time is short)

100 ml single cream

50 g of light muscovado sugar (you can use dark if you have some left over from the cake and don’t want to buy two types of sugar)

50 g unsalted butter, cut into cubes

A couple of tablespoons of whisky

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