Flourless Chocolate-Almond Cake

1. 1

   Set oven to 350 degrees.

2. 2

   Butter a 10-inch springform pan.

3. 3

   Combine almonds and 1/3 cup sugar in a processor; blend until almonds are very finely ground, transfer to a medium bowl (do not clean the processor).

4. 4

   Add in chocolate and 1/3 cup sugar to the processor; blend until chocolate is finely ground, but not clumping together ( this should take about 40 seconds) stir the chocolate mixture into the almond mixture.

5. 5

   Using an electric mixer beat egg yolks and 1/3 cup sugar in a large bowl until mixture forms heavy ribbons when beater are lifted (this should take about 5 minutes).

6. 6

   Beat in almond extract.

7. 7

   With a spatula, fold in the chocolate/almond mixture, then melted cooled butter.

8. 8

   In a clean bowl with dry beaters, beat 5 egg whites and salt until stiff but not dry.

9. 9

   Fold the whites into chocolate batter in three additions.

10. 10

    Transfer to baking pan.

11. 11

    Bake for about 35-40 minutes, or until a tester inserted into the center comes out with moist crumbs attached.

12. 12

    Cool cake completely in pan.

13. 13

    Cut around pan sides with a sharp knife to loosen, then release the sides.

No additional tips available.