Not sure the origins of this recipe, but this one we have made very successfully over and over and LOVE!
Blanched unsalted almonds - 1 Cup Chocolate - 6 oz. (175gm) ground CASERO Chocolate Ground cinnamon - 1⁄2 Teaspoon Grated orange peel - 1 Tablespoon Salt - 1 pinch Eggs - 5 separated (free range best) Sugar - 3⁄4 Cup white Fresh orange juice - 2 Tablespoons Cream of tartar - 1 pinch Icing Sugar - 1⁄2 Cup Whipped Cream - to serve
Line bottom of an 8 inch round baking tin with baking paper, or grease and flour-dust. Dust bottom and sides of a tin. Set aside. Spread almonds on large baking sheet and toast in a 180 C oven till lightly browned. Keep an eye on them so they don’t burn. Take out and cool completely.
In a food processor, combine nuts, chocolate, cinnamon, orange peel and salt. Whiz until finely ground.
Beat egg yolks with sugar until thick and lemon coloured, stir in orange juice and chocolate mixture.
In a separate bowl, beat egg white with cream of tartar until stiff peaks form. Stir 1/3 of the egg whites into the chocolate mix, and then gently fold in the remaining egg whites.
Pour into a prepared pan and bake in 180 C oven until cake starts to pull away from the pan and the middle springs back when gently touched (approx. 40 mins).
Let cool on a baking rack, then loosen from thin and invert onto a platter - peel off baking paper and sprinkle with icing sugar (through a sieve) and serve with whipped cream.