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Ingredients
250 gr butter at room temperature
250 gr chocolate, 66% cacao
250 gr sugar
250 gr almonds, not too finely grinded
120 gr egg yolks
220 gr egg whites
Salt
Icing sugar for dusting
Optional
1 shot glass of rum
1 vanilla pod
orange peel, grated
Procedure
Melt the chocolate and mix with the butter.
Whip the egg yolks and the sugar, then add to the first mixture.
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Add the almonds, the vanilla, the orange peel, the rum and, finally, the egg whites, whipped to foaminess with the salt.
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Place into mould, buttered and floured
And bake at 180° C for approximately 35 minutes. Dust with icing sugar.
For 2 moulds, 24 cm in diameter.
Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco
Photos: Paolo Della Corte- FOOD REPUBLIC
