• 1 cup ground almonds
• 1/2 cup sugar
• 3/4 cup bittersweet chocolate (chips or roughly chopped)
• 1/2 cup (1 stick) unsalted butter
• 5 large eggs, separated
• pinch sea salt
• Whipped cream to garnish (see recipe), fresh fruit, or edible flowers

…my favorite variations:

• À l’orange: 2 tbsp Grand Marnier and the zest of an orange
• Swedish: 1 tbsp vanilla and a big dash of cardamom 
• Mexican: A dash each of cinnamon and cayenne pepper
• Mocha: 1 tbsp finely ground espresso and 1/4 cup chocolate chips

1. Preheat oven to 350ºF. Butter a 9-inch springform pan and dust with cocoa powder, shaking out excess.
2. In the microwave, 20 seconds at a time, melt the butter and chocolate gently until they smoothly blend together in a small bowl. Do not overheat.
3. In a medium bowl, beat the egg yolks and sugar with a mixer until pale yellow, which will take a few minutes. Stir in the chocolate and butter mixture, then the ground almonds and salt, then any ingredients from the listed variations, if using.
4. In a large clean bowl, beat the eggs whites until stiff peaks form.
5. Working with one third of the egg whites at a time, gently fold into the chocolate mixture until only small bits of white remain. Avoid over folding, as the small bits will disappear with baking.
6. Gently pour into the prepared pan and bake for 50 minutes to an hour, until a toothpick inserted into the center comes out almost clean.
7. Allow to cool for 10 minutes before removing from the pan, garnish and serve warm or chilled. Bask in your newfound glory after sharing this decadent treat!