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1
In the bowl of a food processor, combine the blanched almonds and bitter almonds or apricot kernels and grind to a fine powder, adding a little sugar if necessary to keep the nuts from sticking together.
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2
Set aside.
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3
Melt 5 tablespoons butter over low heat in a small saucepan.
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4
Remove from heat and let it cool.
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5
Grease a 9-inch cake pan with butter and set aside.
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6
In a large bowl, sift together the flour, cornstarch and nutmeg.
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7
Preheat the oven to 375 degrees F.
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8
Separate the eggs and place the whites and yolks into separate bowls.
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9
Beat the yolks with a hand mixer and gradually add the ground almonds and the sugar, beating the mixture until it is light and fluffy.
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10
Gradually add in the flour mixture and cooled butter, beating vigorously between each addition.
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11
In the other bowl, beat the egg whites until they are stiff and glossy, then fold them into the flour mixture.
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12
Pour the whole batter into the prepared cake pan and bake until the cake is firm and golden, about 40 minutes.
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13
Let cool for 15 minutes, then turn out of the pan and let cool completely.
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14
In a double boiler over very low heat, melt the chocolate, stirring constantly.
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15
Add 2 tablespoons water and stir until the chocolate is smooth and glossy.
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16
Once the cake is cool, pour the melted chocolate on top and spread it with a spatula.
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17
Serve the cake at room temperature.
