250 gr butter at room temperature
250 gr chocolate, 66% cacao
250 gr sugar
250 gr almonds, not too finely grinded
120 gr egg yolks
220 gr egg whites
Icing sugar for dusting
1 shot glass of rum
1 vanilla pod
orange peel, grated
Melt the chocolate and mix with the butter.
Whip the egg yolks and the sugar, then add to the first mixture.
Add the almonds, the vanilla, the orange peel, the rum and, finally, the egg whites, whipped to foaminess with the salt.
Place into mould, buttered and floured
And bake at 180° C for approximately 35 minutes. Dust with icing sugar.
For 2 moulds, 24 cm in diameter.
Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco
Photos: Paolo Della Corte- FOOD REPUBLIC