-
1
Preheat the oven to 350 degrees.
-
2
Toast the almonds on a baking sheet until lightly golden, 6 to 7 minutes.
-
3
Cool slightly, then pulse in a food processor until finely ground, but not pasty.
-
4
Melt 12 tablespoons butter and the chocolate in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water).
-
5
Stir until the chocolate is smooth, then remove from the heat and cool slightly.
-
6
Grease the bottom and sides of a 9-inch springform pan with butter and coat with the breadcrumbs, tapping out the excess.
-
7
Set aside 2 tablespoons granulated sugar.
-
8
Combine the 6 egg yolks and the remaining sugar in a stand mixer and beat with the paddle attachment on medium-high until thick and pale, about 3 minutes.
-
9
Add the orange zest, rum and salt, then beat in the melted chocolate until smooth.
-
10
Mix in the ground almonds until just combined.
-
11
In a clean bowl, beat the 3 egg whites with a mixer until foamy.
-
12
Gradually beat in the reserved 2 tablespoons granulated sugar on high speed until almost stiff.
-
13
Stir one-third of the whites into the chocolate batter, then gently fold in the rest.
-
14
Spread the batter in the prepared pan and bake until the top is firm and cracked (a toothpick inserted into the cake will be fudgy), 35 to 40 minutes.
-
15
Cool on a rack 10 minutes, then run a knife around the edge of the pan and remove the ring.
-
16
Serve warm or at room temperature.
-
17
Garnish with confectioners' sugar and whipped cream, if desired.
-
18
Photograph by Con Poulos
