7 oz (1 1/4 cups) of dark chocolate (60% cacao)
2 cups almond flour
1 1/2 sticks butter (12 tablespoons)
1 cup of sugar
1/4 teaspoon salt
Heat a double boiler over simmering water. Add chocolate and butter and stir until melted. Turn off heat. (You can also do this with a large bowl over a pan of simmering water or in the microwave in 15 second intervals.)
Separate the egg whites from the yolks. Place whites in one mixing bowl and the yolks in another. Add the sugar to the egg yolks. Beat on high with an electric mixer until mixture is pale and frothy, around 3 minutes. Beat in the melted chocolate mixture, then salt and almond flour.
Beat the egg whites on high speed for about 5 minutes or until stiff peaks form. Add about 1/3 of the egg whites into the yolk-chocolate mixture and use a spatula to fold it into the batter. Add the remaining egg whites and, this time, use your hands to fold into the batter until fully incorporated. Line the bottom of an 8 or 10 inch cake pan with parchment paper and grease with butter or cooking spray. Pour the batter into the prepared pan. Bake at 350° F for 45 minutes or until a toothpick inserted in the middle comes out clean.
Run an offset spatula around the edge of the cake. Let cool for 10 minutes. Turn the cake out on a plate and remove the paper. Sprinkle the top with powdered sugar and/or decorate with some halved strawberries.
Favorite Recipes from Chefs on Tour
1 (750ml) bottle of Everclear
8 medium size lemons
3 cups water
2 cups of sugar
Using a sharp vegetable peeler, peel the top layer of skin from the lemons. Peel from end to end in vertical strips. (Serrated peelers work best.) Place the peels in a quart size sealable container and pour in the alcohol. Seal the jar and store in a cool, dark place for 1 month. The alcohol will turn bright yellow and take on the fragrance of the lemons.
When ready, pour the liquid through a strainer lined with cheesecloth. Discard the peels. In a saucepan, heat water and sugar over low heat until sugar is dissolved. Remove from heat and let cool to room temperature. Add to the strained alcohol and stir. Pour into decorative jars or a large (2 quart) container. Chill completely before serving. Limoncello is best served very cold and is typically stored in the freezer. (Makes 7 cups)