INGREDIENTS

200 g (13 Tbsp + 1 tsp) butter, diced and softened

180 g (6.3 oz OR 1 scant cup) sugar (divided)

a pinch of salt

4 eggs

150 g (5.3 oz) dark chocolate

200 g (7 oz) almonds, toasted

powdered sugar

Divide yolks from egg whites.

Cream softened butter with 140 g (2/3 cup) of sugar. Add salt and yolks, one at a time. Mix well to blend all the ingredients. Refrigerate the mixture.

Using a food processor, ground toasted almonds.

Preheat oven to 360 F (180 C).

Melt chocolate on a double boiler. Once melted, let it reach room temperature.

In a separate bowl, whip egg whites with the rest of the sugar to stiff peaks.

Add melted chocolate and ground almonds to butter mixture. Mix well. With a spatula, gently fold egg whites into mixture.

Pour batter into a greased 7-inch (18 cm) spring for

Serves 8-10