Summary

Ingredients

• 225 g chocolate, bitter, rouhly chopped
• 3 tablespoons water
• 150 g suar, brown
• 175 g butter, soft
• 30 g almond (s), round
• 3 tablespoon flour
• 1 pinch baking powder
• 5 egg (s), separated
• 100 g almond (s), peeled, finely chopped
• powdered sugar

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Instructions

1. Lightly grease a springform pan (24cm diameter). Roast the chopped almonds in a pan without fat and set aside. Preheat the oven to 180 ° C.
2. Melt the chocolate with the water in a double boiler. Add the sugar and keep stirring until dissolved. Remove the pot from the oven.
3. Add the butter in small flakes and melt in the still warm chocolate. Then stir in the ground almonds, flour and baking powder. Gradually add the egg yolks and stir thoroughly.
4. Beat the egg white until stiff and carefully fold it into the chocolate mixture. Stir in the chopped and roasted almonds. Then pour the mixture into the greased form and smooth it out.
5. Bake the cake in the preheated oven for 40-45 minutes, until it has risen and is firm, the dough will crack slightly at the top.
6. Let the finished cake cool in the tin for 30-40 minutes. Then remove and place on a wire rack to cool down further.
7. Dust with icing sugar, cut into pieces and serve with cream, for example.