This is a good recipe for the gluten free, but everyone else will love it as well.
3/4 c almonds
3/4 c sugar
1/2 tsp salt (leave out if using salted butter)
8 oz bittersweet chocolate
1/2 c butter
6 lg eggs, separated
1/2 tsp vanilla extract
Topping:
1 c heavy cream
1/3 c sugar
raspberries
Soak the almonds in boiling water for a minute to loosen the skins, then pinch them to slip the skins off. Roast the almonds in the oven until lightly browned. (350 degrees, at least 10 minutes). Grind the almonds and 3 Tbsp of the sugar in a blender until a fine flour.
Coat a springform pan with cooking spray and line the bottom with parchment paper. Spray the parchment paper with cooking spray.
Melt the butter and chocolate in a microwave, 20 seconds at a time until the chocolate is starting to melt. Stir until smooth. Microwave a few seconds more if necessary, but don’t overheat.
Beat the egg whites until stiff peaks form. Beat the egg yolks and the rest of the sugar until pale yellow, then beat in the vanilla. Stir in the chocolate, then the almond flour. Gently fold in the egg whites.
Bake at 350 degrees for 30-35 minutes until the cake is set and puffy. Let cool completely in the pan.
Top with whipped cream and raspberries. Or you can use any berries you like. Or no berries. Or ice cream. Or just dust with powdered sugar.