what you need
5 eggs, yolks separated from whites
3/4 cup sugar
1 cup unsalted butter
1 1/4 cup (6oz) dark chocolate
1 1/2 cup almond flour
1/2 teaspoon salt
1 teaspoon vanilla
(optional) dash of cayenne pepper
To serve: fresh whipped cinnamon cream
how to make it
Preheat oven to 350.
Fit parchment to the bottom of a springform pan.
Melt butter, chocolate, and cayenne pepper (if using) in small saucepan stovetop over low heat. Once melted, remove and allow to cool slightly.
Beat egg yolks, vanilla, and sugar together until the yolks turn pale yellow. Slowly, gently (so as not to scramble the egg), pour the yolks into the chocolate, stirring consistently. Add the almond flour and mix until combined.
In a clean bowl (with clean beaters), beat the egg whites until stiff peaks form. Mix in half the egg whites to the batter, folding in gently but completely. Then do the same with the remaining half. (Yes, doing it in two stages helps keep the cake lighter).
Pour the batter into the baking pan and cook for 40-45 minutes until set and a toothpick comes out clean. Serve topped with fresh cream and a dash of cinnamon.





