Preparation time is 30minutes
Cook time is 25minutes
Total time is 55minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
11 Ingredients
For the ganache
- 150grams bittersweet chocolate, chopped
- 6tablespoons butter
- 125grams bittersweet chocolate, chopped
- 10tablespoons butter
- 150grams sugar
- 3 large eggs, separated
- 56grams almond flour
- 25grams bread crumbs
- 1/2teaspoons baking powder
- 1tablespoons brandy
- 1/4teaspoons almond extract
Method
Step 1 of 6
Preheat the oven to 180°C. Butter an 20cm springform cake pan. Line with wax paper and dust with flour.
Step 2 of 6
Melt the chocolate in a heatproof bowl over a saucepan of simmering water. Remove from the heat and cool until tepid.
Step 3 of 6
Beat the butter and sugar in a bowl with an electric mixer for 3 minutes, until pale and creamy. One at a time, beat in the egg yolks, then the chocolate. Stir in the almonds, bread crumbs, baking powder, brandy, and almond extract.
Step 4 of 6
Beat the egg whites in another bowl until they form soft peaks. Fold into the batter. Spread in the pan.
Step 5 of 6
Bake for 25 minutes, or until a wooden toothpick inserted in the center comes out clean. Let cool for 15 minutes on a wire rack. Invert and release the cake into the rack set over a baking sheet. Remove the paper. Let cool completely.
Step 6 of 6
To make the ganache, melt the butter in a heatproof bowl set over a saucepan of simmering water. Add the chocolate and stir until melted. Pour the ganache over the cake and spread over the top and sides with a metal spatula. Let the ganache set. Cut into slices and serve.
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