RICH CHOCOLATE-ALMOND CAKE
2-1/2 ounces bittersweet chocolate
5 tablespoons unsalted butter
¾ cup ground almonds
8 eggs: 2 whole eggs, 4 eggs separated, 2 egg yolks
1 – 1/4 cup confectioners sugar, divided
1/3 cup cocoa powder
1 teaspoon vanilla extract
pinch of salt
Decorate: sifted cocoa powder
Preheat the oven to 350 degrees. Generously butter and flour an 8” cake pan.
Break up the chocolate and butter in a mixing bowl. Melt in the microwave on full power for 1 minute, and then in 30 second increments as needed. Stir to mix. Whisk in the ground almonds in a steady stream.
In another mixing bowl, whisk the 2 whole eggs with the 6 egg yolks, 1 cup sugar and the cocoa until smooth. Stir this into the chocolate mixture along with the vanilla extract.
Beat the 4 egg whites with a pinch of salt and the remaining sugar until the whites are firm and glossy. Fold the whites into the chocolate mixture in three installments. Spoon batter into the prepared pan and bake until the internal temperature reaches 200 degrees, about 30 minutes.
Remove the cake to a rack. Unmold the cake onto a towel or parchment to cool completely. Decorate with cocoa powder.
Adapted from La Maison du Chocolat by Robert Linxe