Ingredients:
1 1/2 cups blanched slivered almonds
1/3 cup sugar
8 ounces bittersweet chocolate or 8 ounces semisweet chocolate, chopped
1/3 cup sugar
5 egg yolks
5 egg whites
1/3 cup sugar
1 teaspoon almond extract ( can use 1/2 teaspoon more)
1/2 cup melted butter, cooled
1/4 teaspoon salt
Directions:
Set oven to 350 degrees.
Butter a 10-inch springform pan.
Combine almonds and 1/3 cup sugar in a processor; blend until almonds are very finely ground, transfer to a medium bowl (do not clean the processor).
Add in chocolate and 1/3 cup sugar to the processor; blend until chocolate is finely ground, but not clumping together ( this should take about 40 seconds) stir the chocolate mixture into the almond mixture.
Using an electric mixer beat egg yolks and 1/3 cup sugar in a large bowl until mixture forms heavy ribbons when beater are lifted (this should take about 5 minutes).
Beat in almond extract.
With a spatula, fold in the chocolate/almond mixture, then melted cooled butter.
In a clean bowl with dry beaters, beat 5 egg whites and salt until stiff but not dry.
Fold the whites into chocolate batter in three additions.
Transfer to baking pan.
Bake for about 35-40 minutes, or until a tester inserted into the center comes out with moist crumbs attached.
Cool cake completely in pan.
Cut around pan sides with a sharp knife to loosen, then release the sides.
Servings: 10-12
Time preparation: 20 min.
Time total: 60 min.