For ➓150 g unsalted butter, room temperature
200 g bitter chocolate
100 g whole almonds, toasted
2 tbs/15 g all purpose flour
4 large eggs, separated @ room temperature
150 g sugar
confectioners' sugar for dusting
Preheat the oven to 190°C. Butter a 20 cm cake pan and line with a circle of parchment paper.
Melt the butter and chocolate together in a bowl over a bain-marie. Set aside and let cool.
Grind the almonds together with the flour in a food processor until fine.
Beat the egg yolks and sugar together in a stand mixer until light colored and fluffy, about 3 to 4 m.
Scrape yolk and sugar mixture into a large mixture. Fold in the melted chocolate mixture carefully.
Add in the almond flour and fold in carefully just until combined.
In a clean stand mixer bowl, whip the egg whites to soft peaks. Carefully scrape them over the batter and fold in gently.
Pour the batter into prepared pan and bake in oven for about 35 to 40 m, until a tester inserted into the center comes out clean.
Let cake cool on rack, then invert onto a plate and remove parchment. Invert cake back onto a serving plate.
Dust with confectioners' sugar before serving.*
Melt the butter and chocolate together in a bowl over a bain-marie. Set aside and let cool.
Grind the almonds together with the flour in a food processor until fine.
Beat the egg yolks and sugar together in a stand mixer until light colored and fluffy, about 3 to 4 m.
Scrape yolk and sugar mixture into a large mixture. Fold in the melted chocolate mixture carefully.
Add in the almond flour and fold in carefully just until combined.
In a clean stand mixer bowl, whip the egg whites to soft peaks. Carefully scrape them over the batter and fold in gently.
Pour the batter into prepared pan and bake in oven for about 35 to 40 m, until a tester inserted into the center comes out clean.
Let cake cool on rack, then invert onto a plate and remove parchment. Invert cake back onto a serving plate.
Dust with confectioners' sugar before serving.*
*Refrigerate overnight for a softer taste. It will be good for a few days. Always serve at room temperature.
This moist almond chocolate cake was conceived in the 1930's by the Austrian heirs of the painter August Weber at the Strandpension Weber at Marina Piccola at the Italian isle of Capri, and is more Austrian than Italian. Capri was a popular place for European painters. Picture shows a fragment of a 1862 painting by Hungarian painter Antal Ligeti.
