Chocolate cake with almonds

Name: chocolate cake with almonds
Cook time: 20 min
Total time: 60 min
Yield: 12
Cuisine: Italian
Ingredients: 6 medium sized egg; 2 el rum; 200 g cane sugar; 300 g unroasted almonds; 200 g dark chocolate 72%; 200 g unsalted butter or margarine; 1 mespoint salt; 2 el powdered sugar

This chocolate cake with almonds is made without flour, accidentally discovered by the Italians. Can we make more of such mistakes?

Ingredients

Kitchen Stuff

1 spring form (∅ 24 cm)
1 baking paper
1 food processor

Directions

Preheat the oven to 175 ° C.
Line the bottom of the spring form with baking paper and grease the edge.
Split the eggs and put the proteins in a fat-free bowl.
Mix the egg yolks with the rum and sugar to a foamy mass.
Roast the almonds for 3 minutes in a frying pan without oil or butter. Let them cool on a plate.
Break the chocolate over the bowl of the food processor into pieces. Add the almonds and finely grind.
Meanwhile, melt the butter in a saucepan and pour it while the food processor is on.
Stir the nut-chocolate mixture through the egg yolk mixture with a whisk.
Beat the egg whites with the rest of the sugar and salt until stiff peaks. Gently splash it through the chocolate batter.
Put the batter in the form. Smooth the top of the cake with a spatula.
Fry the cake in the middle of the oven for about 40 minutes. The top must still spring back slightly if you push it gently.
Remove the cake from the oven and let cool for 15 minutes. Remove the shape and let the cake cool down on a grid.
Sprinkle the torta caprese before serving with icing sugar. Yummy! .