Prep: 15min | Baking: 1.5h
Complexity: 2/5
ingredients:
200g ground almonds
130g sugar
6 eggs, yolks and whites separated
250g butter
1/2 shot glass of rum
250g dark chocolate couverture
icing sugar, for decorating
method:
Preheat oven to 180°C.
Melt dark chocolate and butter in a bowl over simmering water. Set aside.
Beat yolks with 90g sugar until creamy. Add the chocolate butter mix, ground almonds, rum, and mix well.
Whisk egg whites with remaining 40g sugar into a stiff meringue. Fold meringue into the mixture.
Pour batter into a greased and floured baking tin, and bake 1.5h, covering the cake with aluminium foil half way through.
Allow to cool before sprinkling top with icing sugar.
Cake is great with whipped cream.