- 3/4 cup lightly packed brown sugar
- 1 cup unsalted butter, softened
- 4 eggs, separated
- 6 oz semisweet dark chocolate, coarsely grated
- 1 1/4 cups ground almonds
- 3 tbsp sugar
- 2 1/2 tsp sliced almonds
Lightly grease a 9 inch round cake pan and line bottom with parchment paper. Preheat oven to 300 degrees.
Cream brown sugar and butter in a large bowl until light and pale. Beat in egg yolks, one at a time. Stir in chocolate and ground almonds until well combined.
In a separate bowl, beat the egg whites until stiff. Beat in the white sugar, and then fold mixture carefully into the chocolate in 4 additions. Do not overfold.
Pour batter into pan and bake 50 minutes, until cake springs back when lightly touched in the center.