6 oz semi sweet chocolate
6 oz butter
1/4 tsp almond extract
4 large eggs – separated
3/4 cup sugar
1/2 cup ground almonds
1/4 cup flour
1/8 tsp cream of tartar
8″ springform pan lined with parchment bottom
Combine chocolate and butter over a water bath and melt.
Remove and stir in almond extract.
Beat yolks with 1/2 cup sugar until pale and thick. Stir in chocolate, almonds and flour.
In another bowl, beat whites and cream of tartar . Add 1/4 cup sugar and beat until stiff. Fold into yolk mixture, do not overbeat.
Pour into prepared pan and bake at 375 degrees for 40-45 minutes.
Cool completely in pan.
With your hand, push down around the sides until the cake it even. Turn over onto a serving platter and remove springform pan and parchment round.
This cake can be made up to 3 days in advance or frozen for 3 months.
6 oz semisweet chocolate
1 stick butter
1 tbsps corn syrup.
Melt altogether over a water bath. Remove. Cool to 90-92 degrees and then glaze cake and decorate with almonds or as you wish.