Ingredients for 4:
- 1/2 kg/17.63 oz. dark chocolate
- 150 gr/5.30 oz sugar
- 5 egg yolks and four whites whisked until stiff
- 100 gr/3.53 oz Mandarino oil
Melt the chocolate; crush the almonds with the sugar.
Using an electric whisk beat the yolks and sugar together until soft, add the whisked egg whites and then put this mixture into the warm melted chocolate. Mix together gently and add two spoonfuls of Mandarino oil. Pour into a greased and lined cake tin (about 26 cm in diameter).
Bake in a preheated oven (120/130°) for about 30 minutes, when cold sieve icing sugar on top and serve.
Recipe by Massimo Riccioli – La Rosetta – Pantheon, Roma