Ingredients
- 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
Method
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).
If You Can Bake It Here 