Chocolate Expresso cake

I found this recipe in Delicious magazine it was by Jill Dupleix it is wonderful!!!!! and very good for gluten intolerant people.

200g dark chocolate chopped
1tbs strong espresso coffee (made up)
1tbs rum or brandy
150g of caster sugar
150g of butter
3/4 of a cup of hazelnut meal
5 eggs separated
icing sugar

Preheat the oven to 180c. Grease a 24cm round or square cake tin. place the chocolate,coffee,rum,caster sugar and butter in a heat-prof bowl and set over a pan of simmering water until the butter and chocolate have melted. remove from the heat and stir until combined. Add hazelnut meal and mix well beat the egg whites in a bowl until soft peaks form. stir a couple of spoonfuls in to lighten the chocolate mixture the fold in the rest. pour into cake tin and bake for 40 minutes. cool cake in tin before removing don't worry if the cake sinks it's normal. Dust with icing sugar to serve.