The first step in starting our delicious chocolate and almond cake is to line the base of a 21 cm springform pan with parchment paper. Turn on the oven at 180 ° to preheat it.
In a bowl, pour 115g of butter and icing sugar, beat it well with an electric whisk until the mixture is light and fluffy. Then add two thirds of dark chocolate, the chopped almonds and the egg yolks. Mix everything well.
Whip the egg whites in a bowl until stiff. Add them to the chocolate mixture and pour everything into a baking tray, smoothing the surface.
Place the pan in the center of the oven and cook our almond and chocolate cake for about 50 minutes.
Then, check the cooking with a toothpick and let our cake cool in the pan for about 5 minutes before turning it out on a wire rack. Remove the parchment paper and let it cool completely.
Continue with the preparation of the chocolate that will cover our cake, putting the remaining butter in a saucepan together with the rest of the melted dark chocolate. Continuing to
mix, let everything melt over low heat.
Pour our melted chocolate on the cake, covering the sides as well. Let our almond and chocolate cake rest for at least an hour.
You can use melted white chocolate to garnish the dessert, filling a pastry bag and decorating the cake to taste.
