Preparation

• Line the baking pan with parchment paper.
• Preheat the oven to 170°C (340°F).

Chocolate Cake

1. Separate the eggs into egg yolks and egg whites, placing each in a separate bowl.
2. Meringue: Gradually add 50g of granulated sugar to the egg whites in three separate portions while whisking, and make meringue.
3. Egg Yolk Mixture: Melt the chocolate and butter using a double boiler or microwave.
4. Add half of the granulated sugar (50g) to the egg yolks and mix well with a whisk until they become pale and frothy.
5. Mix the melted chocolate and butter into the egg yolk mixture.
6. Add almond powder and mix until combined.
7. Gradually add the meringue to the egg yolk mixture in 2-3 portions and gently fold them together using a rubber spatula, being careful not to deflate the air bubbles.
8. Bake at 170°C (340°F) for approximately 45 minutes. To check if it's done, insert a bamboo skewer into the center, and if it comes out clean with no batter sticking to it, it's ready.
9. Sprinkle powdered sugar on top as a finishing touch. Enjoy! It tastes delicious at room temperature, but refrigerating and eating it chilled will increase its moistness. The texture becomes even better and more moist the day after.