Spiced Chocolate Sponge Cake

• 1 1/4 teaspoons (2.5g) freshly grated nutmeg
• 2 tablespoons (12g) ground cinnamon
• 3 1/2 teaspoons (7g) ground coriander
• 3 1/2 teaspoons (7g) ground cloves
• 1 teaspoon (2g) ground aniseed
• 4 teaspoons (5g) ground ginger
• 1 ounce (31g) unsweetened chocolate (preferably Valrhona cacao paste), finely chopped
• 2 tablespoons (31g) unsalted butter
• 1/4 cup (30g) all-purpose flour
• 1 tablespoon (7g) unsweetened cocoa powder (preferably Valrhona)
• 2 tablespoons (6g) spice mix
• 3 ounces (93g) almond paste
• 1/3 cup (40g) confectioners sugar
• 4 large egg yolks
• 1 large egg
• 4 large egg whites
• Cream of tartar
• 3 tablespoons plus 1 teaspoon (40g) granulated sugar

1. Mix the spices together and store for up to 4 months in a glass jar out of the light.
2. Heat the oven to 375F or 350F on convection.
3. Line a 9 x 12-inch rimmed baking sheet with a Silpat or parchment.
4. Put the chocolate and butter into a glass bowl and melt in the microwave in 30-second bursts, stirring between each burst, or melt in a double boiler.
5. Stir until smooth.
6. Whisk the flour, cocoa powder, and spice mix together.
7. Crumble the almond paste into the bowl of a standing mixer fitted with the paddle.
8. Add the confectioners sugar.
9. Start mixing at low speed until combined, then increase the speed to medium and beat until the mixture resembles fine crumbs.
10. Add the egg yolks one by one, beating each yolk in thoroughly and scraping the sides and bottom of the bowl often.
11. Take care to make sure you have no lumps.
12. Add the egg and beat in thoroughly.
13. Scrape the bowl again.
14. Add about one-third of the batter to the melted chocolate and butter and whisk until smooth.
15. Scrape back into the bowl and beat until smooth.
16. Scrape the batter into a large, wide bowl and use a rubber spatula to fold in the dry ingredients.
17. Put the egg whites into the clean bowl of a standing mixer fitted with the whisk.
18. Add a tiny pinch of cream of tartar.
19. Turn the mixer on to low, and beat the whites gently for 2 minutes, to start establishing a structure.
20. The whites will look frothy but still a bit wet.
21. Turn the speed up to medium and add 1 tablespoon of the granulated sugar.
22. Continue to beat at medium speed until the whites have body and are just shy of having soft peaks.
23. Add another 1 tablespoon of the granulated sugar and continue beating until the whites have formed firm peaks.
24. Add the remaining 1 tablespoon plus 1 teaspoon granulated sugar and beat until the whites are glossy and smooth and almost stiff.
25. Fold one-quarter of the whites into the batter to lighten it.
26. Fold in the rest of the whites, gently but thoroughly.
27. Scrape the batter out into the baking sheet.
28. Smooth it out evenly with an offset spatula.
29. Bake until a tester comes out clean, about 10 minutes, rotating the pan halfway through baking.
30. As soon as you take the cake out of the oven, run a knife around the edges to release the cake.
31. Slip a knife or offset spatula under the cake so you can grab the Silpat or parchment, and slide the cake out onto the counter to cool.

nutmeg, ground cinnamon, ground coriander, ground cloves, ground aniseed, ground ginger, chocolate, butter, flour, cocoa, spice mix, almond paste, confectioners sugar, egg yolks, egg, egg whites, cream of tartar, sugar

Taken from www.epicurious.com/recipes/food/views/spiced-chocolate-sponge-cake-376840 (may not work)