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1
Preheat oven to 300 degrees and grease well a 9-inch springform pan and line bottom with parchment paper.
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2
Melt the chocolate in a double boiler over hot, not boiling water.
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3
When the chocolate is melted, turn off the heat and leave it over the hot water to cool slowly.
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4
Meanwhile in a large bowl, beat the butter with 1/4 cup of the sugar until the mixture is fluffy and almost white.
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5
Add egg yolks and beat for 1 minute.
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6
Add the almonds and cognac and beat 2 minutes more.
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7
In a separate bowl, beat the egg whites until light and foamy while gradually adding the remaining 1/4 cup sugar.
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8
Continue beating the whites until they are stiff and shiny.
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9
Add the melted chocolate to the egg yolk mixture and mix with a rubber spatula until well combined.
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10
Fold in 1/4 of this chocolate mixture into the egg whites; then gradually fold the egg whites back into the rest of the chocolate mixture, taking care not to deflate the batter.
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11
Pour the mixture into the prepared pan and bake for 25 to 30 minutes, or until a tester comes out covered with a thick, moist, not wet, and crumby coating.
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12
Allow cake to cool for 30 minutes in the pan.
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13
Loosen the edges with a knife and carefully turn the cake out onto a plate.
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14
Remove the parchment paper.
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15
Sprinkle with the sugar.
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16
Serve at room temperature or chilled with whipped cream and raspberries on the side.
