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1
Preheat oven to 350F.
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2
Spray 10-inch springform pan, and line with parchment.
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3
Spray parchment, and dust with cocoa powder.
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4
Grind almonds with 1/4 cup sugar in food processor until it forms a smooth meal.
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5
Measure out 1 1/2 cups.
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6
Combine cocoa powder and hot water; mix until smooth.
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7
Stir in vanilla.
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8
Beat egg yolks with remaining sugar at high speed 5 to 8 minutes, or until thick and pale yellow.
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9
Add chocolate mixture.
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10
Mix in almond meal at low speed, in 2 or 3 additions, beating 20 seconds after each addition.
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11
In a separate bowl, beat egg whites using an electric beater, starting on low and slowly increasing speed, until they begin to foam.
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12
Add cream of tartar and salt, and continue to beat until whites form stiff but not dry peaks.
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13
Stir one-quarter of mixture into batter, and gently fold in remainder with rubber spatula.
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14
Pour into prepared pan.
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15
Bake 45 to 55 minutes, or until firm in center and tester comes out clean.
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16
Cool in pan on rack 15 minutes.
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17
Remove sides of pan, and cool completely on rack.
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18
To serve immediately, dust with confectioners sugar.
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19
If making ahead, cover tightly with plastic wrap and refrigerate until ready to use.
