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Ingredients
- Unsalted butter for the pan
- Unsalted butter for the pan
- Unsalted butter for the pan
- 3/4 3/4 3/4 pound blanched whole almonds
- 3/4 3/4 3/4 pound blanched whole almonds
- 3/4 3/4 3/4 pound blanched whole almonds
- 3/4 3/4 85% pound bittersweet chocolate, preferably 85% cacao or higher
- 3/4 3/4 85% pound bittersweet chocolate, preferably 85% cacao or higher
- 3/4 3/4 85% pound bittersweet chocolate, preferably 85% cacao or higher
- 1/2 1/2 1/2 pound unsalted butter, at room temperature
- 1/2 1/2 1/2 pound unsalted butter, at room temperature
- 1/2 1/2 1/2 pound unsalted butter, at room temperature
- 1 1 2 cup plus 2 tablespoons granulated sugar
- 1 1 2 cup plus 2 tablespoons granulated sugar
- 1 1 2 cup plus 2 tablespoons granulated sugar
- 5 5 5 large eggs, separated
- 5 5 5 large eggs, separated
- 5 5 5 large eggs, separated
Details
Servings 8
Preparation time 60mins
Adapted from wsj.com
Preparation
Step 1
1. Preheat oven to 300 degrees. Butter an 8-inch round springform cake pan and line bottom with parchment paper.
2. Finely grind half the almonds in a food processor. Set aside in a bowl. Coarsely grind remaining almonds together with chocolate.
3. Use an electric mixer to cream butter and sugar together until pale and light. Add egg yolks, one by one, beating well between each addition, then beat in all nuts and chocolate.
4. In a large bowl, whisk egg whites until they form soft peaks. Fold a quarter of whites into stiff chocolate mixture to loosen, then fold this mixture into remaining whites. Pour into prepared pan and bake until set and a skewer comes out clean, 45 minutes. Let cool in pan.
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