Olsson Recipes

WSJ 2018, 8-12 Svgs, Oven 300°. Very dense cake. Valrhona “Abinao” 85% ciao

• ¾ LB (12 oz) blanched whole almonds. Finely grind half  (6 oz) in food processor. Coarsely grind remaining with chocolate. (or use almond flour and ground almonds from Trader Joe)
• ¾ LB (12 oz) bittersweet chocolate, 85% cacao or higher
• ½ LB (8 oz  ~ 1 C) unsalted butter at room temperature
• 1 C plus 2 TB sugar
• 5 large eggs separated

300° oven butter 8 inch round spring form pan, line bottom with parchment.

• Cream butter and sugar with electric mixer until light and fluffy.
• Add yolks one at a time.
• Add, beat in  all the almond flour, nuts and chocolate.
• Separate large bowl, which egg whites until soft peaks. Fold a quarter of whites into chocolate mixture to loosen.
• Fold chocolate mixture into egg whites.
• Pour into spring cake pan, bake until set and skewer come out clean 45 minutes.
• cool in pan.

top with crème frâiche/whipped cream