Flourless Chocolate-Almond Cake

• 1 1/2 cups blanched slivered almonds
• 1/3 cup sugar
• 8 ounces bittersweet chocolate or 8 ounces semisweet chocolate, chopped
• 1/3 cup sugar
• 5 egg yolks
• 5 egg whites
• 1/3 cup sugar
• 1 teaspoon almond extract (can use 1/2 teaspoon more)
• 1/2 cup melted butter, cooled
• 1/4 teaspoon salt

1. Set oven to 350 degrees.
2. Butter a 10-inch springform pan.
3. Combine almonds and 1/3 cup sugar in a processor; blend until almonds are very finely ground, transfer to a medium bowl (do not clean the processor).
4. Add in chocolate and 1/3 cup sugar to the processor; blend until chocolate is finely ground, but not clumping together ( this should take about 40 seconds) stir the chocolate mixture into the almond mixture.
5. Using an electric mixer beat egg yolks and 1/3 cup sugar in a large bowl until mixture forms heavy ribbons when beater are lifted (this should take about 5 minutes).
6. Beat in almond extract.
7. With a spatula, fold in the chocolate/almond mixture, then melted cooled butter.
8. In a clean bowl with dry beaters, beat 5 egg whites and salt until stiff but not dry.
9. Fold the whites into chocolate batter in three additions.
10. Transfer to baking pan.
11. Bake for about 35-40 minutes, or until a tester inserted into the center comes out with moist crumbs attached.
12. Cool cake completely in pan.
13. Cut around pan sides with a sharp knife to loosen, then release the sides.

blanched slivered almonds, sugar, bittersweet chocolate, sugar, egg yolks, egg whites, sugar, almond, butter, salt

Taken from www.food.com/recipe/flourless-chocolate-almond-cake-142461 (may not work)