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150 g chocolate
60 g powder sugar
60 g almonds
1 tablespoon breadcrumbs
6 eggs

Foam cream
70 g powder sugar
vanilla sugar
70 g butter
50 g chocolate
30 g almonds
2 yolks
0

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Stir yolks together with sugar until very fluffy, add the ground almonds and grated chocolate, breadcrumbs and the beaten egg whites. Butter baking tin and sprinkle with breadcrumbs. Spoon the mixture in and bake at 180° C for about 35 minutes.

Foam cream
Cream butter, add yolks, vanilla sugar and grated chocolate, continue to stir and then spoon the mixture over the cake, top with skinned and coarsely sliced almonds.

Tip: To skin almonds, bring water to a boil, let almonds boil for 2 minutes, remove from the water and then squeeze the almonds between your thumb and fingers and the skin should easily slip off. Otherwise, drop them back into the water and wait for another minute.