Flourless Chocolate Almond Cake

Instructions

1. Prepare the baking pan
   Preheat oven to 325°F (165°C). Grease a 9-inch (23cm) springform cake pan and line the bottom with parchment paper. Dust the sides with cocoa powder to prevent sticking.
2. Melt the chocolate and butter
   Place the chopped chocolate and butter in a heatproof bowl set over a pan of simmering water (don't let the bowl touch the water). Stir occasionally until completely melted and smooth. Remove from heat and let cool slightly.
3. Make the batter
   Add sugar to the melted chocolate mixture and whisk until well combined. Add egg yolks one at a time, whisking well after each addition. Stir in the ground almonds, cocoa powder, vanilla extract, salt, and amaretto (if using).
4. Beat the egg whites
   In a clean bowl, whisk the egg whites until they form stiff peaks. Take one-third of the whites and fold them into the chocolate batter to loosen it. Gently fold in the remaining egg whites, taking care not to deflate the mixture.
5. Bake the cake
   Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs (the cake should be set but still moist inside).
6. Cool and serve
   Allow the cake to cool in the pan for 10 minutes, then run a knife around the edge and release the springform. Let it cool completely on a wire rack. Dust with powdered sugar before serving. For best flavor and texture, let it rest for a few hours or overnight.