Butter (for greasing)
For the crust
6 eggs (separated whites and yolks)
1 cup unsalted butter (180g)
200g bittersweet chocolate, broken into pieces
1/2 cup unsalted butter (100g)
1/2 cup ground almonds (55g)
For the glaze
200g bittersweet chocolate, broken into pieces
4 tablespoons sweetened condensed milk
4 tablespoons water
100g orange peel crystals, cut into strips (for garnish)
Butter (for greasing)
For the crust
6 eggs (separated whites and yolks)
1 cup unsalted butter (180g)
200g bittersweet chocolate, broken into pieces
1/2 cup unsalted butter (100g)
1/2 cup ground almonds (55g)
For the glaze
200g bittersweet chocolate, broken into pieces
4 tablespoons sweetened condensed milk
4 tablespoons water
100g orange peel crystals, cut into strips (for garnish)
Grease a 30cm diameter cake pan with butter and reserve
Bake the oven to 180°C (medium)
Prepare the crust: in a stand mixer, beat the egg whites with half of the sugar until stiff peaks form (approximately 3 minutes). Reserve
In another bowl, beat the yolks with the remaining sugar until creamy (approximately 3 minutes). Reserve
In a medium saucepan with 3 cups water (720ml), melt the butter and chocolate over low heat, stirring constantly (approximately 2 minutes)
Let it cool down
Add the melted chocolate to the egg yolk mixture and mix well
Add the ground almonds and mix
Fold in the beaten egg whites until smooth and even
Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean (approximately 40 minutes)
Remove from the oven and let cool down
Prepare the glaze: in a medium saucepan with 3 cups water (720ml), melt the butter, chocolate, and sweetened condensed milk over low heat, stirring constantly (approximately 3 minutes)
Let it cool down
Release the cake onto a serving plate (see photo) and top with the cold chocolate glaze
Place orange peel crystals around the edges
Serve
Calories per slice: 438
