Ingredients
Ingredients
- 200g (7 oz) dark chocolate (70% cocoa), chopped
- 200g (7 oz) unsalted butter, cubed
- 200g (7 oz) almond flour (or very finely ground blanched almonds)
- 5 large eggs, separated
- 180g (¾ cup + 2 tbsp) granulated sugar, divided
- 1 tsp pure vanilla extract
- Zest of 1 orange (optional but lovely)
- Pinch of salt
- Powdered sugar, for dusting
Instructions
Use: A heatproof bowl and a saucepan (or microwave-safe bowl).
How: Place chopped chocolate and cubed butter in the bowl over barely simmering water (double boiler method). Stir constantly with a silicone spatula until silky and smooth—no lumps. If using a microwave, do 20-second bursts, stirring in between.
Visual cue: The mixture should be glossy and pourable, not grainy.
Tip: Let it cool to lukewarm before adding to eggs—too hot and you'll scramble them.
Use: Stand mixer or handheld mixer.
How: In a large bowl, beat yolks with half the sugar until pale, doubled in volume, and ribbony.
Time: Around 3–5 minutes on medium-high.
Tip: This step traps air for structure and richness. Don't skip the orange zest if you want brightness.
How: Stir the cooled chocolate mixture into the yolk mixture. Then fold in almond flour gently—don’t overmix or you’ll lose fluffiness later.
Texture check: It should be thick but smooth.
Use: Clean, grease-free metal or glass bowl.
How: Start whipping egg whites with a pinch of salt on medium. When soft peaks form, slowly sprinkle in the remaining sugar. Whip to stiff, glossy peaks.
Visual cue: Whites should form peaks that stand tall when you lift the beater.
Folding: Use a large silicone spatula to fold egg whites into the chocolate mix in thirds. First batch can be stirred more vigorously to loosen; the next two should be folded gently in sweeping motions.
Tip: If you see streaks of white, keep folding—but stop before the batter deflates.
Bake: Pour into a greased and parchment-lined springform pan.
Time: 35–40 mins at 340°F/170°C.
Doneness: Top will be crackly, a tester should come out with moist crumbs (not wet batter).