Capri Chocolate Cake


(for 12 people):

9 oz. Dark chocolate
9 oz. Whole blanched almonds, roughly chopped
9 oz. Sugar
9 oz. Butter, room temperature
5 egg whites
5 egg yolks


Pre-heat the oven to 360 °F.
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 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.