Chocolate almond cake for a romantic evening

Ingredients:

• 1 and 1/4 cups blanched, sliced ​​almonds
• 12 tbsp (30 g) unsalted butter, diced, plus more for greasing
• 250 g dark chocolate, chopped
• 2 tbsp. bread crumbs
• 3/4 cup sugar
• 3 large eggs, separate the whites from the yolks
• 3 egg yolks
• Zest of 1 orange
• 1 tbsp dark rum
• 1/2 tsp salt
• Powdered sugar and whipped cream, for decoration

Preparation:

1. Preheat oven to 350°F (170°C). Toast the almonds on a baking sheet until lightly golden, 6 to 7 minutes. Cool, then puree in a food processor.
2. Melt the butter and chocolate in a double boiler in a bowl set over a pan of simmering water (do not let the bowl touch the water). Stir the chocolate until smooth. Remove from the boiler and cool slightly.
3. Grease the bottom and sides of a 22cm springform pan and coat with breadcrumbs.
4. Set aside 2 tablespoons of granulated sugar. Beat 6 egg yolks and the remaining sugar with a mixer until pale, about 3 minutes. Beat the orange zest, rum, and salt into the melted chocolate. Stir in the almonds.
   
   In a clean bowl, beat 3 egg whites until fluffy. Gradually beat in the remaining 2 tablespoons of sugar. Pour over the chocolate mixture and stir. Smooth the batter into the pan.
5. Bake the chocolate almond cake for 35-40 minutes, until a toothpick inserted into the center comes out clean. Cool on a rack for 10 minutes.
6. Run a knife around the pan and release the cake. Serve slightly warm, dusted with powdered sugar. If desired, garnish each serving with whipped cream.