COOKING RECIPES BY ROBERT LINXE WITH MICHELE CARLES LA MAISON DU CHOCOLAT

Rich Chocolate Almond Cake

Ingredients

2 ½ ounces bittersweet chocolate (1 ounce cuana, 1 ½ ounces ordinary)

5 tablespoons unsalted butter

¾ cup ground almonds

2 whole eggs plus 6 yolks

¾ cup plus 1 tablespoon granulated sugar

½ cup cocoa powder

4 egg whites

Pinch salt

1 teaspoon vanilla extract

Method

Preheat the oven to 350`.  Grease and flour an 8-inch round cake pan.  Melt the chocolate in the top of a double boiler set over low heat.  Add the butter and stir.  When the mixture is thoroughly melted, add the ground almonds, pouring in a thin stream.  Stir to blend.  Remove from the heat and set aside.

Place the 2 whole eggs and 6 yolks in a mixing bowl with ¾ cup of the sugar and the cocoa powder.  Whisk until blended, then stir into the almond-chocolate mixture.  Set aside.

Place the 4 egg whites in a bowl of an electric mixer.  Add the salt and beat until they hold stiff peaks.  Add the remaining 1 tablespoon sugar and beat to combine.  Gently fold the beaten whites into the chocolate mixture.

Transfer the batter to the prepared pan and bake.  Check after 25 minutes; the cake is finished when the top of a knife inserted in the centre comes out clean.  If not, continue baking until done.

Prepare a large plate with a clean dish towel on top. Remove the cake from the oven and unmould onto the towel-covered plate.  Let cool before serving.

Tip: Dust the top of the cooled cake with unsweetened cocoa powder for a more sophisticated finish.

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