Ingredient
5 ounces of good quality, dark, semi-sweet chocolate
1/2 cup very sweet unsalted butter
1/2 cup sugar
3 eggs, separated and at room temperature
3/4 cup almond flour (finely ground almonds)
1/2 cup cake flour
Preparation!
Start by Separating the eggs, placing the egg whites in an unblemished mixing bowl. Leave them at room temperature for 30 minutes.
Prepare a small cake pan (8 inches) by greasing it, then lining it with parchment paper to ensure good release. Preheat the oven to 350 ° Fahrenheit (180 ° Celsius).
Using a double boiler arrangement, melt the chocolate over the simmering water.
In a mixing bowl, melt the butter and sugar with a wooden spoon until everything is well combined and frothy. Beat the egg yolks in the butter and sugar, then add the almond flour, the flour and the melted chocolate until everything is well combined.
Using a mixer or hand mixer, beat the egg whites until stiff peaks form. Incorporate 1/4 of the beaten egg whites into the cake batter to lighten slightly, then carefully fold the rest into the batter. Fold them just enough to make a smooth dough.
Scrape and pour the batter evenly into the prepared pan and cook for 20 minutes. Remove from the oven and let cool for 10 minutes,