| Butter and flour for preparing pan | | 12 oz blanched almonds, about 2 cups | | 1 14 cup sugar, divided use | | 8 oz bittersweet or semisweet chocolate, coarsely chopped | | 1/2 lb (2 sticks) butter, preferably unsalted | | 6 lrg eggs, room temperature, separated | | Garnish: Powdered sugar | | Optional garnish: Whipped cream |
| | Adjust oven rack to lower level. Preheat oven to 325 degrees. Butter and flour 10 inch spring form pan . Use bottom of pan to trace circle on wax paper or parchment paper and cut out circle. Use it to line bottom of pan; butter and flour paper. | | In 3 batches, grind almonds in food processor fitted with metal blade, processing each batch with 2 tablespoons sugar, using 6 tablespoons in all. | | In bowl over simmering water or in top of double boiler or in microwave, melt chocolate and butter together; stir. If using microwave, heat in 20 to 30 second intervals, stirring vigorously between heatings, to prevent overheating chocolate. Set aside. | | Beat egg yolks in large bowl with electric mixer until lemon -colored, about 5 minutes. Gradually beat in 10 tablespoons sugar. Add chocolate mixture, stirring well. Add ground almonds and stir well to incorporate. | | In clean bowl of electric mixer, beat egg whites with remaining 1/4 cup sugar until they form firm peaks. In 2 additions, fold egg whites into chocolate batter. | | Pour into prepared cake pan and smooth top. Place on baking sheet and bake 1 1/2 hours, or until toothpick inserted in center comes out clean. | | Allow to cool 15 minutes in pan; remove sides of spring form pan. Cool completely. | | Presentation: Turn cooled cake onto serving plate. Peel off and discard paper. Just before serving, sift with powdered sugar. If desired, serve with dollop of whipped cream . |
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