10 eggs, separated
16 oz best quality dark chocolate.
1 1/3 cups sugar
1 1/3 cups unsalted butter or margarine
2 cups ground almond (almond flour)
Preheat the oven to 350°F. Grease and line the base and side of a springform cake pan.
Whisk the egg whites until stiffpeaks form, then set aside.
Melt the chocolate, sugar and butter in a double boiler or in a heatproof bowl over a saucepan of simmering water. Once melted, stir thoroughly to combine. Remove the chocolate mixture from the heat and allow it to cool a little, then mix in the ground almonds.
Beat the egg yolks into the chocolate mixture, a little at a time. Stir two spoonfuls of the egg whites into the chocolate to lighten it, then gently fold in the remaining egg whites. Pour into the prepared cake pan and bake for 40 minutes or until cooked through. Allow to cool before removing from the cake pan.
1/2 cup butter or margarine
4 tablespoons coca
2 cups icing sugar
Hot coffee to make thinner.