Chocolate and roquefort sponge

Method

• Pre-heat a fan forced oven to 180° C
• Brush a square 18cm x 18cm (6cm deep) cake tin with the softened excess butter coat with cocoa powder tapping the tin in all directions to ensure it is evenly coated
• In a heavy based saucepan melt the chocolate, pate d'cacao and the butter together, remove from the heat and add coffee, cocoa powder and egg yolks
• Whisk the egg whites with the sugar to form a soft peaked meringue and fold into the mix
• Pour the mix into the prepared tin and bake for approximately 15 minutes or a skewer inserted into the cake come out clean
• Leave the sponge to cool for 10 minutes before turning out on to a cake rack
• Leave to cool and then cut into squares approximately 4cm x 4cm
• Serve each square of cake with a square cut piece of Roquefort cheese, again 4cm x 4cm

  * Note: If you cannot find pate d'cacao in a specialist ingredient shop substitute with the same amount of chocolate (70% cocoa solids)