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This is a very dense and rich cake, serve it in small slices


  • 3 1/2 ounces semi-sweet chocolate (use the best chocolate you can find)
  • 5 eggs, separated
  • 3/4 cup sugar
  • 3 1/2 tbsp. unsalted butter, melted to butter pan
  • 2 tbsp. ground almonds, (sliced almonds can be ground in a blender)
  • 1 tbsp. unsweetened cocoa powder
  • 1 tbsp. cornstarch
  • 1 1/2 tbsp. sugar
  • Sliced almonds for top of the cake


  • Preheat oven to 400 degrees F ( Note: You will lower the temperature after 2 minutes of baking to 350 degrees F). Butter a 10-inch pan, and flour the sides, place a wax paper disc to cover the bottom.
  • Melt chocolate in a double boiler.
  • Combine egg yolks and 3/4 cup sugar and beat till the mixture forms a pale yellow ribbon. In a separate bowl whip the egg whites till stiff, adding 1 1/2 tbsp sugar halfway through, set aside.
  • Pour the egg yolk mixture into the warm, not hot melted chocolate and mix well, gently fold in cornstarch, ground almonds and cocoa powder. Using a spatula fold the chocolate mixture into the egg whites, blending well. Pour into the buttered cake pan. Sprinkle with sliced almonds.
  • Bake at 400 degrees for two minutes, then lower heat to 350 degrees and bake for 30-35 minutes.
  • Remove from oven and let cool. Remove from cake pan and serve at room temperature.
  • Can be stored, wrapped well for two to three days in the refrigerator.

Categories: Cake  Dessert 
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