1 Preheat the oven to 200°C / 400°F. Line your Whatever Pan with baking parchment, allowing a little overhang for easy removal.

2 In a heatproof bowl set over a pan of gently simmering water, melt the chocolate with the instant coffee and 85ml / 3fl oz water. Stir until smooth, then remove from the heat and allow to cool slightly.

3 In a large bowl, whisk the egg yolks with the caster sugar until pale and thick.

4 Gradually fold the melted chocolate mixture into the egg yolks until fully combined.

5 In a clean bowl, whisk the egg whites until stiff peaks form.

6 Gently fold the egg whites into the chocolate mixture, taking care to keep as much air as possible.

7 Pour the mixture into the lined Whatever Pan, spreading evenly with a spatula.

8 Bake for 12 minutes until set and lightly firm to the touch.

9 Remove from the oven and allow to cool completely in the pan.

10 Whip the double cream until softly thickened, then fold through the almond praline paste.

11 Carefully lift the sponge out using the parchment. Spread the filling evenly over the surface.

12 Using the parchment to help, gently roll the sponge into a log shape. Chill in the fridge for at least 1 hour to set.

13 Dust generously with icing sugar before slicing and serving.