Bittersweet Chocolate and Almond Cake

1. 1

   Preheat oven to 325F.

2. 2

   Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides.

3. 3

   Stir chocolate and butter in heavy medium saucepan over low heat until smooth.

4. 4

   Cool mixture to lukewarm.

5. 5

   Finely grind 1/2 cup almonds, flour and salt in processor.

6. 6

   Using electric mixer, beat eggs, sugar and vanilla in large bowl until thick, about 2 minutes.

7. 7

   Fold in almond mixture, then chocolate mixture.

8. 8

   Pour batter into prepared pan.

9. 9

   Bake cake until tester inserted into center comes out with moist crumbs attached, about 1 hour 10 minutes.

10. 10

    Cool cake in pan on rack (center will fall).

11. 11

    Press edges down with fork to level top.

12. 12

    Cover; refrigerate at least 2 hours and up to 1 day.

13. 13

    Cut around cake; remove pan sides.

14. 14

    Beat cream in large bowl to firm peaks.

15. 15

    Mound cream atop cake; sprinkle with remaining 1/4 cup almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.