After Eight Pleyel

• 1 cup dark chocolate
• 2/3 cup butter
• 4 eggs separated
• 1 1/2 cups powdered sugar
• 7 1/8 tablespoons almonds finely ground
• 1 9/16 tablespoons granulated sugar
• 5/8 cup flour
• 1 1/2 tablespoons mint syrup

1. Preheat the oven to 180C.
2. Cut the chocolate and the butter into small pieces and melt them together over a double boiler, stirring until completely blended into a cream. Let cool and add the egg yolks, one at a time, while stirring continuously.
3. Add the powdered sugar and the ground almonds, while stirring, then add the mint syrup.
4. Beat the egg whites to stiff peaks while gradually adding the granulated sugar.
5. Add the beaten egg whites to the egg yolk mixture by folding in carefully, alternating spoonfuls of sifted flour. Mix thoroughly.
6. Pour the batter into a buttered and floured cake pan and bake for approximately 30 minutes.
7. Remove the cake from the oven and cool. Serve the cake with some mint syrup.

dark chocolate, butter, eggs, powdered sugar, ground, sugar, flour, mint syrup

Taken from www.yummly.com/recipe/After-Eight-Pleyel-531620 (may not work)