Chocolate almond fine cake

Between a cake and truffles...

Chocolate almond fine cake
adapted from Giallo Zafferano
time: 10 min preparation / 35 min baking

ingredients
170 g (6 oz) dark chocolate (50% cocoa), broken in pieces
125 g (1 stick) butter, diced
40 g (4 Tablespoons) flour
60 g (7 Tablespoons) corn starch
4 g (1 teaspoon) baking powder
3 eggs
70 g (1/3 cup) sugar
1 vanilla bean, cut open, seeds scraped off
100 g (3/4 cup) whole almonds, ground to fine (finest)

method
Preheat oven to 360 F/ 180 C (fan forced function). Line a 26 cm (10 inch) baking form with parchment paper. To line a baking dish: I cut a piece of paper large enough, crush it between my hands, soak it under water, squeeze the water out, shake (gently) the paper to open and line the dish.

Melt chocolate over hot water (never allow water to boil) mixing it constantly with a wooden spoon. Melt in butter.

In a medium bowl, sift together flour, starch and baking powder.

Using a mixer with a whisk attachment, beat eggs with sugar and vanilla seeds till foamy and pale. Turn the mixer off. Using a wooden spoon, slowly incorporate flour mix. Still working with a spoon , mix in melted chocolate. Add ground almonds. Pour the batter into the prepared form. Set it in the hot oven for 35 minutes. Let it cool for 15 minutes, remove from the form.

notes

• from my favorite Italian website;
• nice and simple cake;
• light and delicate with well balanced flavors;
• it gets even better the next day.