GATEAU:

180 grams dark chocolate (70% or darker)
180 grams butter, at room temperature
125 grams sugar
200 grams almond flour
4 eggs, separated

Preheat oven to 150°C (300°F).

Line 9-inch springform pan with parchment.

Melt 180 grams of chocolate in a double boiler.

Cream together 180 grams butter and sugar and then add in almond flour, egg yolks, and 180 grams melted chocolate and beat until everything is blended.

Whisk egg whites until stiff and add to batter, folding in gently.

Pour into springform pan and bake for 35 minutes. When done the cake will have a light crust on top but middle will still be a little soft. Let cool completely before removing from springform pan.

CHOCOLATE BUTTER ICING:

100 grams dark chocolate (70% or darker)
50 grams butter

To make icing melt 100 grams dark chocolate and 50 grams butter together in a double boiler and then pour over cake while icing is hot.

Submitted by: Karin