Preheat oven to 350 degrees Fahrenheit.

In the bowl of an electric mixer, fitted with a beater attachment, beat egg whites until soft peaks form.

In a second bowl, beat egg yolks with sugar until creamy and pale. Meanwhile, in a double boiler, melt the chocolate and add the dissolved coffee and oil. Cool for about five to seven minutes.

In a third bowl, combine the filberts and potato starch. Fold the chocolate mixture and filbert mixture, along with the lemon juice, into the whites, and fold until completely combined. Pour into a nine-inch springform pan.

Bake for 50 minutes. The cake is supposed to be moist. Don’t overbake!

Sprinkle with confectionary sugar or spread with my favourite Chocolate Cream when serving (recipe follows).

In a double boiler place sugar and water and cook until sugar dissolves. Add the chocolate, cocoa, vanilla sugar and let melt, mix well. Add yolks to mixture, mixing constantly until they are incorporated, add margarine.

When smooth, pour into a container and let it sit uncovered until it has completely cooled. Refrigerate or freeze if needed. Yields 1 cup