Serves 12
1/2 cup unsalted butter or margarine
3/4 cup sugar
3 eggs, separated
3 oz. bittersweet chocolate, grated
2 cups finely ground almonds
1/4 tsp. cinnamon
Preheat oven to 350 degrees. Grease a 9-inch springform pan.
Cream butter and sugar. Add egg yolks and beat until light and fluffy. Beat in grated chocolate. Combine almonds with cinnamon and add 1/4 of this mixture to creamed mixture. Beat the egg whites until frothy; then fold them and the remaining almonds into the batter. Pour the batter into springform pan.
Bake for 35-45 minutes or until cake tester comes out clean. Cool in pan 20 minutes, remove sides, then cool completely. Dust with powdered sugar before serving.
(Louise Fiszer)