Chocolate and almonds in a gluten-free treat.
7 oz. semi-sweet chocolate, chopped
7 oz. unsalted butter, cubed
4 large eggs, separated
1 tablespoon espresso powder
200 g sugar
100 g ground almonds
1/4 teaspoon salt
Preheat oven to 350F. Grease the bottom and sides of an 8-inch/20cm (or a 9-inch/23 cm) springform pan. Wrap the outside bottom and sides of the pan with aluminum foil to prevent leaking.
Place chocolate and butter in a medium heat-proof bowl and microwave in 20 to 30-second increments, stirring between each, until melted. Alternatively, you can set the bowl over a saucepan of simmering water, making sure the water doesn’t touch the bowl, and stir occasionally until melted. Set aside.
In a large bowl, place egg yolks and ½ cup (100g) sugar, and whisk by hand for a minute until pale and thick. Stir in chocolate mixture, espresso powder, almonds, and salt.
In a mixer bowl fitted with a whisk attachment, whisk eggs and the remaining ½ cup of sugar on high speed until thick, shiny, soft peaks form.
Using a spatula, fold one-third of egg white mixture into chocolate mixture until mixed. Fold in remaining mixture in 2 additions until combined.
Pour batter into prepared cake pan and smooth the top. Bake for 30-35 minutes, until a toothpick inserted into the center comes out with moist crumbs. The cake should be set on the sides but still wobbly in the center. Allow to cool on a wire rack, then refrigerate for at least 4 hours until completely set.
Sift cocoa powder over cake before serving. Serve chilled or at room temperature.
Cake will keep, well wrapped, in the refrigerator for up to 4 days. It also freezes well.
I got the recipe here.