Chocolate Almond Cake

7 ounces (200 grams) bittersweet chocolate, chopped (I used Lindt Bittersweet)
11 tablespoons (150 grams) unsalted butter, cut into small pieces
3/4 cup (150 grams) granulated white sugar, divided
4 large eggs, separated
1/2 teaspoon pure vanilla extract
1 cup (100 grams) finely ground almonds (Ground 1 cup of blanched or sliced toasted almonds in your food processor)
1/4 teaspoon cream of tartar
Cream of Tartar - Cream of tartar can be found in the spice section of most grocery stores and should be stored in a cool dry place.



Preheat oven to 350 degrees F (177 degrees C) and place oven rack in the middle of the oven. Place the sliced or blanched almonds on a baking sheet and toast in the oven for about 5-7 minutes or until lightly browned and fragrant. Remove from oven and let cool. Once completely cooled, place the nuts in a blender or small food processor and process until finely ground.
Note: The almonds need to be at room temperature before grinding to prevent them from clumping. If you find the almonds still clump when you ground them, add about 1 tablespoon (13 grams) of the sugar from the recipe. The sugar will help prevent clumping as it absorbs any oil exuded from the almonds.
Increase the oven temperature to 375 degrees F (190 degrees C) and line an 8 inch (20 cm) springform pan with parchment paper. Set aside.
Separate the cold eggs, placing the egg yolks in one bowl and the egg whites in another. Cover with plastic wrap and let stand until they reach room temperature (about 30 minutes).
Melt the chopped chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. Once melted, remove from heat.
Meanwhile place the egg yolks and 1/2 cup (100 grams) granulated white sugar in the bowl of your electric mixer, fitted with the paddle attachment. Cream the yolks and sugar until pale and thick (about 2 to 3 minutes). Beat in the melted chocolate mixture and vanilla extract. Fold in the ground almonds.