Ingredients

- 250g of dark chocolate

- 250g of butter

- 300g of almonds

- 5 eggs

- 200g of sugar

- powder sugar to decorate

Cut the butter in small pieces and let it warm up at room temperature. If you have the almonds with the peel you need to take it out. Boil some water in a small pot and preheat the oven at 180°C (350F).

Add the almonds and wait 1-2 min. Strain them and simply press them, the peel will come out easily.

Put the almonds in an oven tray with parchment paper. Dry them for 5 to 10 min at 180°C (360F). Once dried, use a food processor to grind them.

Start to melt the dark chocolate, using the microwave or, alternatively, a pot into a pan with boiling water.

Take 200g of sugar. Divide the egg whites from the yolks.

Whip the egg whites and, when they get soft, add 4 tablespoons of sugar (almost 100g). Continue to whip for a few more min.

In a bowl mix the yolks, the remaining sugar and the butter.

When the mixture is creamy add the melted chocolate and mix. Add the almonds and keep on mixing.

Add the egg whites and mix it gently with a spoon, so the whites won't lose the foamy consistence.

Coat a cake oven pan with a little bit of butter, then spread the mixture.

Cook in the oven at 180°C (360F) for about 1 hour. Check with a wood stick the center of the cake to be sure it's not too dry or too wet, and eventually cook it 10-15 min more.

Let the cake cool at room temperature. Spread powder sugar on top when serving. Serve cold.