Servings: 10

8 oz. - dark chocolate 8 oz. - dark chocolate
3 tbsp. - water 3 tbsp. - water
1 c. - brown sugar 1 c. - brown sugar
¾ c. unsalted butter (at room temperature) ¾ c. unsalted butter (at room temperature)
almonds almonds
3 tbsp. - self-rising flour 3 tbsp. - self-rising flour
5 - eggs (separated) 5 - eggs (separated)
powdered sugar powdered sugar
whipping cream (optional) whipping cream (optional)
berries (optional) berries (optional)

Grease a 9-in. spring form cake pan; then line the bottom with baking parchment. Preheat oven to 350° F.
Grind enough almonds to yield ¼-c. Blanch & finely chop more almonds to yield ¼-c. If desired, toast chopped almonds on stove top till light golden. This will give the cake a nuttier flavor.
Break chocolate into pieces & add water. Melt over very low heat, stirring constantly, till smooth. (Periodically remove pan from the heat to prevent it from overheating.)
Stir sugar into chocolate till it's dissolved. Add butter, a little at a time, to chocolate mixture & let it melt.
Remove the pan from the heat. Stir in ground almonds & flour; then, beat in egg yolks, one at a time, beating well after each addition.
Beat/whisk the egg whites till they form soft peaks. With metal spoon, fold egg whites into chocolate mixture; then stir in chopped almonds.
Pour batter into cake pan & level the top.
Bake 40 to 45 mins. (The cake will crack on top during baking.)
When baked, cool the cake in the pan for 30 to 40 mins.; then, remove it from the pan and allow to cool completely.
Before serving, dust the top with powdered sugar. If desired, serve with whipped cream &/or berries.

SOURCE: Let's Cook: Baking  SOURCE: Let's Cook: Baking