- 1 stick of margarine (or butter)
- 150-200 g (5.3-7 oz) chocolate chips
- 6 eggs, seperated
- 133 g (⅔ cup) sugar, divided in half
- 113g (4oz) almond flour
Preheat oven to 350° F.
Melt the chocolate and margarine in a double boiler.
Mix in the egg yolks and 66g (⅓ cup) of sugar. Mix in almond flour.
In a fresh bowl, beat egg whites with a clean whisk. Slowly add 67g (⅓ cup) sugar, a tablespoon at a time, to the whipping egg whites to create a meringue (stiff peaks).
Slowly fold the meringue into the chocolate mix.
Reserve ¼ batter for topping.
Grease a 9” springform pan really really well and pour in remaining ¾ of the batter. Bake for 30 minutes.
Cool in the pan for 10-15 minutes.
Go around the edge with a knife before opening the springform.
Let cool full before decorating with the reserved topping.
Store in the fridge until serving.
Pairs deliciously with pureed frozen raspberries (strain the seeds).