The Diabolo

Ingredients for 1 servings:

• 180 g dark chocolate, crushed
• 180 g butter, cut into small pieces
• 2 tsp vanilla extract
• 4 eggs, separated
• 140 g sugar, extra fine
• 60 g ground almonds
• 30 g flour, sifted
• 1 pinch(s) baking powder (cream of tartar)
• 1 pinch of salt
• Cocoa powder
• powdered sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Melt the chocolate with the butter and stir in the vanilla extract. Beat the egg yolks with half the sugar until fluffy and white. Stir in the warm chocolate mixture, then the almonds, flour, and salt. Beat the egg whites with the cream of tartar until soft peaks form. Add the rest of the sugar and beat the egg whites until stiff peaks form. To loosen the mixture, fold a large spoonful of beaten egg whites into the chocolate mixture. Gently fold in the remaining beaten egg whites. Pour the batter into a springform pan (20cm diameter, greased and lined with baking paper) and bake at 190°C (top/bottom heat, preheated) for about 40 minutes, or until a skewer inserted in the center comes out clean. Remove the cake from the oven and let it cool in the pan. Lightly press the surface before removing it from the pan. Before serving, sprinkle with cocoa powder and a little icing sugar, or decorate as desired.