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This recipe was uploaded by SonomaEddie
Line the bottom with a circle of parchement paper which you will then butter and flour.
Grind almonds in a food processor in 3 batches using 2 tablespoons of sugar in each batch.
Melt butter and sugar together in a double boiler.
In a mixing bowl, beat egg yolks together until lemon colored, then gradually add 10 tablespoons of sugar and almond extract.
Mix butter and chocolate, which should be somewhat cooled, into egg and sugar mixture.
Then fold in almonds until well incorporated.
Beat egg whites with 1/4 cup of sugar until stiff.
Fold 1/3 of eggwhites into cake batter until incorporated then fold in remaining.
Pour into cake pan and place on a cookie sheet and bake on lower third of oven for
90 minutes or until a cake tested comes out clean.
Let cool on rack for 15 minutes then remove sides of pan.
When cake has cooled completely, invert onto serving plate and remove the bottom of cake pan and paper.
Sift with icing sugar.