Ingredients
12 ounces blanched and peeled almonds, finely ground (can be found at most health food stores in the bulk section)
6 tbsp sugar
8 ounces bittersweet or semisweet chocolate (my husband didn’t think it was enough chocolate, I will probably use the entire 12 ounce bag the next time)
8 ounces (2 sticks) butter, at room temperature
6 eggs, separated
10 tbsp sugar
1/4 cup sugar
Preheat the oven to 325°F. Butter and flour a 10-inch springform pan (I skipped the flour for my mom and it came out of the pan perfectly). Line the bottom with wax paper or baking parchment. Butter and flour the lining (I also skipped this and realize that my cake would have been much prettier of I had actually read the recipe!).
In the bowl of a food processor, using the metal blade, grind the almonds in 3 batches, pulsing each with 2 tbsp of sugar, for a total of 6 tbsps. Set aside.
In a double boiler, melt the chocolate and butter together.
In a mixing bowl, using an electric mixer, beat the egg yolks until lemon colored, about 5 minutes, the gradually beat in the 10 tbsp of sugar.
Add the melted chocolate and butter the egg yolks. Stir to mix well. Fold in the ground almonds and stir well to incorporate.
In a clean bowl, beat the egg whites with the final 1/4 cup sugar until they are stiff.
Fold the egg whites into the chocolate batter in 2 additions.
Pour the batter into the prepared cake pan. Bake on a cookie sheet, in the lower third of the preheated oven for 90 minutes, or until a toothpick inserted in the center comes out clean.
Let cook on a rack for 15 minutes before removing the sides of the springform.
When the cake has cooled, turn it upside down onto a serving plate. Remove the wax paper or parchment. Before serving, sift confectioners’ sugar over the top (which was formerly the bottom).
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