Easy And Decadent Almond Chocolate Cake

• 2 packets of unsalted butter
• 10 ounces good dark chocolate (60%-70% preferably Velrona or Callebaut)
• 3/4 cup ground almonds
• 1/3 +1/4 granulated sugar
• 1/4 cup light brown sugar
• 1/4 cup flour
• 6 eggs
• 1 tablespoon instant coffee
• 1-2 tablespoons Amaretto liqueur (optional)
• pinch of salt
• 1 small package of heavy whipping cream (1/2 a pint) for frosting

1. Warm the oven to 325 degrees.
2. Chop the chocolate and melt it with the butter carefully in the microwave, just until starting to melt, add the coffee and then mix well until completely melted and smooth. let it cool a bit.
3. Separate the egg whites from the yolks and put the egg whites in the mixer bowl with 1/4 cup of sugar, pinch of salt and whip until you get shiny foam and firm peaks. Transfer to a different bowl.
4. Put the yolks in the mixer bowl add 1/2 cup of sugar and the brown sugar and whip well until pale and puffy.
5. Add the flour and the almonds to the yolk mixture and mix shortly on low speed. Add the chocolate mixture, and mix again until just incorporated. Mix in the Ameratto.
6. Fold the egg whites to the yolk mixture with a spatula - first mix about 1/3 of the egg whites to make the mixture a bit fluffier and when incorporated add the rest and fold carefully until just incorporated.
7. Oil a 10" spring pan and add the batter. Bake for 30 minutes. The cake suppose to be stable but still soft especially in the middle.
8. Let the cake cool completely and take out of the pan. Whip the heavy cream to a firm and fluffy whipped cream. Flip the cake and frost the top and the sides with the cream.
9. Best served at room temperature. Without the cream can last few days out side the fridge.

packets of unsalted butter, chocolate, ground almonds, sugar, light brown sugar, flour, eggs, coffee, liqueur, salt, cream

Taken from food52.com/recipes/2317-easy-and-decadent-almond-chocolate-cake (may not work)