For ➏-➑115 g bittersweet chocolate, broken into pieces
6 tbs (85 g) butter
85 g sugar
85 g powdered almond, (ground almonds or almond meal)
1 tbs brewed espresso
1 tbs rum
3 eggs, separated
Preheat oven to 145°C. Line the bottom of a spring form cake pan or a tart pan with a removable base, with parchment paper and butter the sides.
Put the chocolate and the butter in a bowl and melt over barely simmering water. Remove from heat and stir in the sugar, almond powder, rum and coffee until smooth. When the mixture has cooled, mix in the egg yolks, one by one.
In a separate bowl, whisk the egg whites to stiff peaks then fold them into the chocolate batter. Pour into the prepared mold and place in the oven for 45 m.
Allow to cool in the cake pan before unmolding. Sprinkle lightly with powdered sugar before serving.
Put the chocolate and the butter in a bowl and melt over barely simmering water. Remove from heat and stir in the sugar, almond powder, rum and coffee until smooth. When the mixture has cooled, mix in the egg yolks, one by one.
In a separate bowl, whisk the egg whites to stiff peaks then fold them into the chocolate batter. Pour into the prepared mold and place in the oven for 45 m.
Allow to cool in the cake pan before unmolding. Sprinkle lightly with powdered sugar before serving.
