Ingredients
Method
- Preheat oven to 350°F/180°C. Grease the bottom and sides of an 8-inch/20cm (or 9-inch/23 cm) springform pan. Wrap the outside bottom and sides of the pan with aluminum foil to prevent leaking.
- Place chocolate and butter in a medium heat-proof bowl. Microwave in 20 to 30-second increments, stirring between each, until melted. Alternatively, set the bowl over a saucepan of simmering water, ensuring the water does not touch the bowl, and stir occasionally until melted. Set aside.
- In a large bowl, place egg yolks and ½ cup (100g) sugar. Whisk by hand for one minute until pale and thick. Stir in the chocolate mixture, brandy, almonds, and salt.
- In a mixer bowl fitted with a whisk attachment, whisk egg whites and the remaining ½ cup of sugar on high speed until thick, shiny, soft peaks form.
- Using a spatula, fold one-third of the egg white mixture into the chocolate mixture until mixed. Fold in the remaining mixture in two additions until combined.
- Pour batter into the prepared cake pan and smooth the top. Bake for 35-45 minutes, until a toothpick inserted into the center comes out with moist crumbs. The cake should be set on the sides but still wobbly in the center. Allow to cool on a wire rack, then refrigerate for at least 4 hours until completely set.
Nutrition
Notes
Ingredient Swap: I've found that if I don't have brandy on hand, a teaspoon of good vanilla extract or even a tiny splash of strong brewed espresso really enhances the chocolate flavor beautifully