Ingredients

The following ingredients have 12 Servings
  • 2 cups (about 227 g) unblanched whole or sliced almonds
  • 1 1/4 cups (250 g) sugar, divided
  • 8 oz (227 g) bittersweet chocolate, coarsely chopped, see notes above
  • 8 oz (2 sticks, 227 g) unsalted butter
  • 6 large eggs, separated, at room temperature
  • 1/2 teaspoon (4 g) salt
  • 2 tablespoons Grand Marnier, optional
  • Confectioners’ sugar, for dusting
  • 1/2 cup heavy cream, optional
  • flaky sea salt, optional
  • fresh berries such as raspberries

Instruction

  • Preheat oven to 325ºF and set a rack on the lower or middle level. Butter a 9-inch springform pan. Line the bottom of the pan with a circle of parchment paper.
  • Grind the almonds in a food processor with 1/3 cup of the sugar. (Post grinding, your almond-sugar mixture will be about 3 cups).
  • In a bowl over simmering water or in the top of a double boiler or in the microwave, melt the chocolate and butter together. Set aside.
  • Beat the egg yolks in a large bowl with an electric mixer until lemon-colored, about 5 minutes. Gradually beat in 2/3 cup of the sugar. Add the chocolate mixture, stirring to mix well. Add the ground almonds and stir to incorporate. Add the salt, and the 2 tablespoons of Grand Marnier, if using, and stir to combine.
  • In a clean bowl, beat the egg whites with the remaining 1/4 cup sugar until they form firm peaks. In two additions, fold the egg whites into the chocolate mixture.
  • Pour the batter into the prepared cake pan and smooth the top. Bake for 55 minutes to an hour or longer — a toothpick inserted in the center should come out clean or if you have an instant-read thermometer, it should register 205ºF or above. 
  • Let the cake cool in the pan on a wire rack for 15 minutes before removing the sides of the springform pan, then let cool completely.
  • When the cake has cooled, transfer it to a serving platter. Just before serving, sift confectioners’ sugar over the top.
  • Optional: beat 1/2 cup heavy cream with a few tablespoons of confectioners sugar and a pinch of flaky sea salt until soft peaks form — I do this with my flat-bottomed whisk (which I love: it’s the Xlarge Whipper). Taste. Add more sugar and/or salt to taste, and beat lightly again — I love whipped cream that’s still soft and billowy in texture and not too sweet. Serve each slice with a dollop of whipped cream and some fresh berries, if you have them.