Chocolate cake with Almonds

Ingredients

1 1/2 cups blanched slivered almonds

1/3 cup sugar

8 ounces bittersweet chocolate or semisweet chocolate, chopped

1/3 cup sugar

5 egg yolks

5 egg whites

1/3 cup sugar

1 teaspoon almond extract (can use 1/2 teaspoon more)

1/2 cup melted butter, cooled

1/4 teaspoon salt

Directions

1Set oven to 350 degrees.

2Butter a 10-inch springform pan.

3Combine almonds and 1/3 cup sugar in a processor; blend until almonds are very finely ground, transfer to a medium bowl (do not clean the processor).

4Add in chocolate and 1/3 cup sugar to the processor; blend until chocolate is finely ground, but not clumping together ( this should take about 40 seconds) stir the chocolate mixture into the almond mixture.

5Using an electric mixer beat egg yolks and 1/3 cup sugar in a large bowl until mixture forms heavy ribbons when beater are lifted (this should take about 5 minutes).

6Beat in almond extract.

7With a spatula, fold in the chocolate/almond mixture, then melted cooled butter.

8In a clean bowl with dry beaters, beat 5 egg whites and salt until stiff but not dry.

9Fold the whites into chocolate batter in three additions.

10Transfer to baking pan.

11Bake for about 35-40 minutes, or until a tester inserted into the center comes out with moist crumbs attached.

12Cool cake completely in pan.

13Cut around pan sides with a sharp knife to loosen, then release the sides.