Total Calories: 475
1 In the bottom half of a double boiler or in a medium saucepan, bring 2 inches of water to a simmer. Place the chocolate in the top half of the double boiler or in a heatproof bowl that will sit comfortably over the saucepan. Let the chocolate stand until softened, about 5 minutes. Stir until smooth. Let cool slightly.
2 Place the oven rack in the center of the oven. Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan. Tap out the excess flour.
3 In a large bowl with an electric mixer at medium speed, beat the butter with 3/4 cup of the sugar until light and fluffy, about 3 minutes. Add the egg yolks one at a time, beating well after each addition. With a rubber spatula, stir in the chocolate and the almonds.
4 In a large clean bowl with clean beaters, beat the egg whites with the salt on medium speed until foamy. Increase the speed to high and beat in the remaining 1/4 cup of sugar. Continue to beat until the egg whites are glossy and hold soft peaks when the beaters are lifted, about 5 minutes.
5 Fold about 1/4 of the whites into the chocolate mixture to lighten it. Gradually fold in the remaining whites.
6 Scrape the batter into the prepared pan. Bake 45 minutes or until the cake is set around the edge but soft and moist in the center and a toothpick inserted in the center comes out covered with chocolate. Let cool in the pan on a rack 10 minutes.
7 Run a thin metal spatula around the inside of the pan. Invert the cake onto a plate. Turn it right-side up onto a cooling rack. Let cool completely, then dust with cocoa powder. Serve at room temperature. Store covered with a large inverted bowl in the refrigerator up to 3 days.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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