(for 12 people):
250gr Dark chocolate
250gr Whole blanched almonds, roughly chopped
250gr Caster Sugar
250gr Butter, room temperature
5 egg whites
5 egg yolks
Pre-heat the oven to 180°C.
Chop the chocolate into small pieces and melt it in a bain marie or microwave. Allow to cool slightly.
In a bowl beat the egg yolks with the caster sugar. Add the butter and continue to beat until well blended. Then add the warm melted chocolate continuing to beat the mixture. Fold in the roughly chopped almonds so that they are evenly distributed. In a separate, clean bowl, whisk the egg whites until stiff, then fold gently into the chocolate and almond mixture.
Pour the mixture into a non-stick cake tin that has been greased with melted butter and cook for 45 minutes at 180°C.
Allow the cake to cool completely before putting it into the fridge. To serve, dust with icing sugar, cut into 12 portions and serve each slice with a ball of vanilla ice cream.
RECOMMENDED WINE: Passito di Fiano Privileggio - Feudi di San Gregorio