125g raw caster sugar
5 eggs, separated
225g 70% dark chocolate, finely grated (ie Microplane)
150g almond meal
A grate of Tonka* Bean (optional)
Edible flowers, to top
Natural yoghurt or skyr, to serve
Preheat the oven to 180°C.
Cream the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Add the dark chocolate, then fold in the almond meal.
Whisk the egg whites to form peaks and then fold under the cake batter. Add salt (plus the Tonka if using).
Place batter into greased springform and bake at 180°C for about 35 minutes or until the cake is firm to touch.
Allow the cake to cool in the springform.
Top with edible flowers and serve with a dollop of natural yoghurt or skyr.
*Tonka is a fragrant bean and a little like the pâtissiers equivalent of a truffle.
The smell is exotic and reminiscent of vanilla, almonds, cinnamon, and cloves with hints of caramel.