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1
Heat oven to 350F and grease bottom of a 9 inch springform pan, line with wax paper.
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2
Melt chocolate in microwave on medium power or a bowl set over a pan of simmering water.
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3
(white chocolate won't melt to a smoothness of dark. once it's lost its shape it's melted enough) Beat butter in a large bowl on high speed till creamy.
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4
Beat in 3 T sugar then add yolks, one at a time.
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5
Scrape in cooled chocolate and beat till well blended.
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6
Add almonds and extract and beat till combined.
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7
Using clean beaters, beat egg whites on high speed till peaks begin to form.
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8
Slowly add 3 T sugar and beat till white and gloosy and firm.
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9
Add a big dollop to cake batter and stir well then fold in remaining whites.
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10
Pour into prepared pan and bake 45 to 50 minutes or till batter starts to pull away from sides of pan.
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11
Check after 30 minutes since you probably need to cover it loosely with foil to stop it burning.
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12
Some bronzing on top is okay.
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13
When done, a cake tester won't come out exactly clean, but no cooking batter should be clinging to it.
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14
Cool in pan on wire rack 20 minutes.
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15
Cake sinks while cooling.
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16
Run a knife around edge, invert cake on rack, remove paper, invert again and cool completely.
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17
Can serve with chopped mango and raspberries.
