Chocolate-Almond-Tart

Ingredients for 1 servings:

• 225 g dark chocolate, coarsely chopped
• 3 tbsp water
• 150 g brown sugar
• 175 g butter, soft
• 30 g almond(s), ground
• 3 tbsp flour
• 1 pinch of baking powder
• 5 eggs, separated
• 100 g almonds, peeled, finely chopped
• powdered sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Lightly grease a 24cm springform pan. Toast the chopped almonds in a dry pan and set aside. Preheat oven to 180°C. Melt the chocolate with the water in a double boiler. Add the sugar and stir until dissolved. Remove the pan from the heat. Add the butter in small pieces and melt it into the still-warm chocolate. Then stir in the ground almonds, flour, and baking powder. Gradually add the egg yolks and mix thoroughly. Beat the egg whites until stiff and carefully fold into the chocolate mixture. Stir in the chopped and toasted almonds. Then pour the mixture into the greased pan and smooth it down. Bake the cake in the preheated oven for 40-45 minutes, until it has risen and is firm; the top will crack slightly. Let the finished cake cool in the pan for 30-40 minutes. Then remove and place on a wire rack to cool further. Dust with icing sugar, cut into pieces and serve with cream, for example.