Chocolate Almond Cake

For the chocolate-almond cake, first line the bottom of a springform pan (approx. 18 cm diameter) with baking paper and grease the edges. Preheat the oven to 180 °C.

Melt the butter and let it cool down a bit. Separate the eggs. Beat the egg yolks with the sugar until creamy. Mix the dry ingredients and stir in. Add butter and amaretta.

Beat the egg whites until stiff and fold into the batter. Pour into the springform pan and bake for about 60 minutes. Remove from the oven and let cool.

In the meantime, melt the chocolate over a water bath. Glaze the chocolate-almond cake with it.

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