Ingredients
Equipment
Method
Prepare:
- Heat the oven to 350 F (175 C). Butter a 9-inch springform pan and line the base with parchment. Grind almonds finely without turning them into paste.
Make the Batter:
- Melt chocolate and butter together over barely simmering water, then cool for 5 minutes. Beat egg yolks with half the sugar until pale. Mix in chocolate, almonds, cocoa, and vanilla.
- In a clean bowl, beat egg whites with salt to soft peaks. Add remaining sugar gradually and beat to glossy medium peaks. Fold one-third into the chocolate mixture, then gently fold in the rest.
Bake and Cool:
- Spread batter in the pan and bake for 35 to 40 minutes, until the top is cracked and the center is set but still moist.
- Cool in the pan for 20 minutes, remove the ring, and cool completely for at least 40 minutes. Dust lightly with powdered sugar.
Nutrition
Notes
- Do not overbake; a slightly moist center is characteristic and firms as the cake cools.
- Keep covered at room temperature for two days or refrigerate for four days; return to room temperature before serving.