Ingredient!
5 ounces of good quality, dark, semi-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!
Start by separating the eggs and place the whites in a spotless mixing bowl. Leave them at room temperature for 30 minutes.
Prepare a small (8 inch) cake pan by lubricating and then coating with baking paper to ensure proper delivery. Preheat the oven to 350 ° Fahrenheit (180 ° Celsius).
Using a double kettle, the chocolate melts over boiling water.
Beat the butter and sugar together with a wooden spoon in a bowl until well combined and fluffy. Beat the egg yolks in the butter and the sugar and stir in the almond flour, the flour and the melted chocolate until everything is well combined.
Use a standard or hand mixer to beat the proteins until stiff peaks form. Stir 1/4 of the beaten egg whites into the cake batter to make it a little lighter and then carefully fold the rest into the batter. Fold them in just enough to get a homogeneous batter.
Scrape and push the batter evenly into the prepared pan and bake for 20 minutes. Remove from the oven and let cool for 10 minutes,