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- 180g 70% Chocolate – I love the Valrhona Noir Guanaja
- 180g unsalted butter
- 200g almond meal or blanched almonds, finely ground
- 2 whole eggs, at room temperature
- 6 egg yolks, at room temperature
- 4 egg whites, at room temperature
- 4 drops vanilla essence
- 200g caster sugar
- 15g caster sugar
- 60g cocoa powder
- pinch of salt
Preheat the oven to 150°C (300°F or gas mark 2).
Spray, line the bottom with parchment, and spray again a 23cm (9-inch) springform pan.
Break the chocolate into pieces and cut the butter into cubes.
Put both of these into a heatproof bowl and set it over a pot of simmering water (don't let the bottom of the bowl touch the water).
Stir until nearly completely melted, then take off the hot water, stir until completely melted, and leave to cool.
In a large bowl, beat together the 2 eggs, 6 egg yolks, and the 200g sugar until combined.
Add the ground almonds, vanilla essence and cocoa and stir until combined.
Add the melted chocolate mixture and stir until combined.
In another large bowl, beat the egg whites until frothy.
Add the salt and beat until soft peaks are formed.
Add the 15g sugar and beat until stiff peaks are formed.
Fold it in gently into the chocolate mixture…this isn’t easy as the latter is so heavy, but don't panic… it won't affect the final product.
Pour into the prepared tin and bake in the preheated oven for 25 minutes.
Let cool completely then chill overnight covered with cling film.
Undo the clip on the springform and just before serving, dust with extra cocoa powder.