Ingredients:
7 ounces best quality bittersweet dark chocolate or 7 ounces semisweet chocolate
4 eggs, separated
6 ounces superfine sugar
1 teaspoon vanilla extract
9 ounces ground almonds ( almond meal)
7 ounces butter, melted and cooled until tepid
powdered sugar, to finish
Directions:
Preheat your oven to 350F (180C).
Grease the sides of a 9 1/2″ springform pan, then line the base with non-stick baking paper.
Chop the chocolate finely with a large knife, or process until finely chopped, but still retaining some texture.
Using a mixer, beat the egg yolks with the sugar and vanilla extract until the mixture is pale and thick.
With a rubber spatula, fold in the chocolate, the almonds and melted butter.
In a clean, dry bowl, beat the egg whites until they form soft peaks.
Fold the beaten egg whites into the chocolate mixture.
Spoon into the prepared cake tin and bake for between 50-60 minutes, until just firm to the touch.
Leave to cool for 20 minutes before turning out.
To serve, dust with powdered sugar.
Servings: 8
Time preparation: 20 min.
Time total: 80 min.