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1
Mix the spices together and store for up to 4 months in a glass jar out of the light.
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2
Heat the oven to 375F or 350F on convection.
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3
Line a 9 x 12-inch rimmed baking sheet with a Silpat or parchment.
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4
Put the chocolate and butter into a glass bowl and melt in the microwave in 30-second bursts, stirring between each burst, or melt in a double boiler.
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5
Stir until smooth.
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6
Whisk the flour, cocoa powder, and spice mix together.
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7
Crumble the almond paste into the bowl of a standing mixer fitted with the paddle.
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8
Add the confectioners sugar.
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9
Start mixing at low speed until combined, then increase the speed to medium and beat until the mixture resembles fine crumbs.
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10
Add the egg yolks one by one, beating each yolk in thoroughly and scraping the sides and bottom of the bowl often.
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11
Take care to make sure you have no lumps.
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12
Add the egg and beat in thoroughly.
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13
Scrape the bowl again.
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14
Add about one-third of the batter to the melted chocolate and butter and whisk until smooth.
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15
Scrape back into the bowl and beat until smooth.
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16
Scrape the batter into a large, wide bowl and use a rubber spatula to fold in the dry ingredients.
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17
Put the egg whites into the clean bowl of a standing mixer fitted with the whisk.
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18
Add a tiny pinch of cream of tartar.
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19
Turn the mixer on to low, and beat the whites gently for 2 minutes, to start establishing a structure.
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20
The whites will look frothy but still a bit wet.
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21
Turn the speed up to medium and add 1 tablespoon of the granulated sugar.
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22
Continue to beat at medium speed until the whites have body and are just shy of having soft peaks.
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23
Add another 1 tablespoon of the granulated sugar and continue beating until the whites have formed firm peaks.
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24
Add the remaining 1 tablespoon plus 1 teaspoon granulated sugar and beat until the whites are glossy and smooth and almost stiff.
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25
Fold one-quarter of the whites into the batter to lighten it.
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26
Fold in the rest of the whites, gently but thoroughly.
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27
Scrape the batter out into the baking sheet.
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28
Smooth it out evenly with an offset spatula.
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29
Bake until a tester comes out clean, about 10 minutes, rotating the pan halfway through baking.
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30
As soon as you take the cake out of the oven, run a knife around the edges to release the cake.
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31
Slip a knife or offset spatula under the cake so you can grab the Silpat or parchment, and slide the cake out onto the counter to cool.
