175 grams of butter
200 grams of sugar
200 grams of almonds
175 grams of cooking chocolate
Begin with bringing butter out of the fridge. It should be soft when you need it. With the same move, put the chocolate in the deep freeze.
Then measure almonds. If you don’t have scale, then 200 grams of almonds is exactly 200 almonds. This cake isn’t exact science, so don’t worry if you are slightly short of something or if you have weighted slightly more.
Use a grinder to grind almonds into flour. It doesn’t have to be very thin, but the less bigger parts the better. Little takes far is the rule here – small handfuls at a time. If you shoot all in at once, you’ll get very uneven grind. Some might like it, but I prefer not.
When this is done, put the oven on 150 degrees of Celsius and prepare the pan. I like to use 28 cm in diameter pan that can be opened on sides. It has to tolerate later being put in pantry with it or in fridge if you can’t keep it overnight.
Then take the chocolate and chop it as small as you can without melting it. That’s why you need to keep it in deep freeze for 15 minutes – it breaks far easier into small bits than if it had stood warm. If it starts to melt, put it back in fridge for few minutes.
Mix the almond flour with chocolate and half of the sugar.
Separate egg whites and yolks. Add one spoonful of sugar (and a pinch of salt) to whites and whisk into very firm foam. In another BIG bowl whisk together sugar and butter.
Add yolks to the butter 2 at the time and whisk it until they are perfectly mixed. Add almond flour and hand mix the butter well. It is very heavy, quite a workout, but worth it.
Add egg whites in two patches. Mix as little as possible from inside out, but enough that there aren’t left any big patches of separate egg white foam. Don’t worry if the first half seems to loose the air much. That’s why you do it in two parts – the second one is easier to mix in and it keeps it much nicer.
Put the mix in the pan and cook for 50 to 60 minutes. When you check it, it should be brown on top.
When you take it out – do NOT open the pan. Let it completely cool first. If it has cooled, it would be best if it can stand in pantry for a night so the chocolate and butter can set. If you can’t wait that long, keep it in fridge for minimum 2 hours.
It is a good cake to prepare 2-3 days in advance without loosing any taste. Everything in it can be replaces or mixed. For example it doesn’t change if you would want to put hazelnuts with almonds or replace half of the sugar with farina. Just try to keep the amounts similar in the recipe.
It is very rich cake in calories and taste – many eat just one or two slices and feel that they’ve had enough. So it’s a good cake if you have big crowd to feed 🙂
PERFECT for autumn or winter solstice.