Cooking Instructions
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Step 1
Preheat oven to 325 degrees F (160 degrees C) and set a rack on the lower or middle level.
Step 2
Butter a 9-inch springform pan. Line the bottom of the pan with a circle of parchment paper.
Step 3
Grind the
Unblanched Whole Almonds (250 g)
in a food processor, in three batches, pulsing each batch with two tablespoons of the
Granulated Sugar (75 g)
using six tablespoons in all.
Step 4
In a bowl over simmering water in the microwave, melt the
Bittersweet Chocolate (225 g)
and
Unsalted Butter (225 g)
together, then set aside.
Step 5
Separate
Eggs (6)
Yolks and Whites, and set aside.
Step 6
Beat the Egg Yolks with an electric mixer until lemon-colored, about 5 minutes. Gradually beat in
Granulated Sugar (175 g)
(3/4 cup + 2 Tbsp).
Step 7
Add the chocolate mixture, stirring to mix well. Add the ground almonds and stir to incorporate. Add the
Sea Salt Flakes (as needed)
and
Grand Marnier (30 mL)
.
Step 8
In a clean bowl, beat the Egg Whites with the remaining quarter cup of sugar until they form firm peaks. In two additions, fold the egg whites into the chocolate mixture.
Step 9
Pour the batter into the prepared cake pan and smooth the top. Put the pan on a cookie sheet and bake for 90 minutes.
Step 10
Let cool in the pan on a wire rack for 15 minutes before removing the sides of the springform pan, then cool completely.
Step 11
When the cake has cooled, turn it upside down onto a serving plate. Peel off and discard the parchment paper. Just before serving, sift
Powdered Confectioners Sugar (to taste)
over the top.
