1Preheat oven to 160 C. Lightly grease and line base and side of a deep 22 cm round pan.
2In a small saucepan, combine chocolate, butter and coffee powder. Stir over low heat until smooth. ool slightly.
3In a bowl, using an electric mixer, beat yolks and sugar together, until thick and creamy. Add chocolate mixture, then almond meal.
4In a large bowl, using an electric mixer, beat egg whites until soft peaks form. Gently fold through the chocolate mixture.
5Pour mixture into pan. Bake 45 to 50 mins, until cooked when tested. Remove from oven. Cool
6in pan. Increase oven heat to 220 C.
7MERINGUE In a clean bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until mixture is stiff, thick and glossy. Beat in vinegar.
8Spread cake with jam, then dollop meringue over. Bake 5 to 10 mins, until meringue is lightly browned. Drizzle with melted dark chocolate.
TIP: Try swirling 100 g melted chocolate through the meringue before dolloping onto cake and baking.
Photo: Rob Shaw/BauerSyndication.com.au