Ingredient!
5 ounces of good quality, dark, half sweet cooking chocolate
1/2 cup very soft 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!
Begin by separating the eggs and placing the whites in an immaculate mixing bowl. Leave them out at room temperature for 30 minutes.
Prepare a small (8 inch) cake pan by greasing and then combine it with baking paper to ensure a good release. Preheat the oven to 350 ° Fahrenheit (180 ° C).
Use a double boiler arrangement to melt the chocolate over boiling water.
In a mixing bowl, cream the butter and sugar together with a wooden spoon until well combined and fluffy. Beat egg yolks in butter and sugar, then stir in almond flour, flour and melted chocolate until all is well combined.
Using a hand or hand mixer, beat the egg whites until stiff peaks form. Stir 1/4 of the beaten egg whites into the cake surface to lighten it, then gently fold the rest into the tube. Fold them in just enough to get a homogeneous batter.
Scrape and slide the batter evenly into the prepared pan and bake for 20 minutes. Remove from oven and allow to cool for 10 minutes,