Ingredients
- 1 cup whole blanched almonds
- 3/4 cup sugar
- 5 eggs at room temperature separated
- 1/2 cup all-purpose flour
- 6 tablespoons unsalted butter melted and cooled
- 1/4 teaspoon almond extract
- Pinch of sal
- 4 ounces bittersweet chocolate finely chopped
- 1 teaspoon vegetable oil
Preparation
Step 1
Preheat oven to 350 degrees. Butter and flour a 1-1/2 quart glass bowl, tap out excess flour. In food processor combine almonds with 2 tablespoons of sugar and pulse just until the nuts are very finely ground. In large bowl, beat egg yolks with 1/4 cup sugar until tripled in volume and mixture holds a ribbon when beaters are lifted about 5 minutes. On very low speed gradually beat in flour, melted butter and almond extract. Fold in the ground almonds. In medium bowl, beat egg whites with salt on high speed until very soft peaks form. Gradually beat in remaining 6 tablespoons sugar until soft peaks form. Fold 1/4 of the beaten whites into batter until incorporated then fold in remaining whites. Pour batter into prepared bowl and bake in middle of oven for 50-55 minutes until cake has risen and is firm to the touch. Let cool on rack for 15 minutes, then invert bowl on rack to release the cake. Let cool completely. Place chocolate in small bowl set over pan of hot but not simmering water and stir until melted then stir in oil. Set aside to cool slightly. Brush any crumbs off cake and spread chocolate evenly over dome. Refrigerate briefly to set chocolate. Serve at room temperature.