120g butter

125g chocolate, dark

4 eggs, seperated

120g white sugar

100g almonds, grounded

1tbsp corn starch

1. Preheat the oven on 200°C

2. Brush a spring form with butter and after that - take it to the refridgerator

3. Whisk  the egg white very stiff

4. Melt the butter in a double boiler - stir constantly. When the butter is meltet but not too runny, take it away

5. Melt the Chocolate on the double boiler

6. batter the egg yalk with the sugar. then add the almonds

7. Add the butter and the chilled (but still runny) chocolate and mix it

8. Add the egg white and mix it carefully

9. Seven the corn starch over the dough and mix it carefully

10. Fill in the dough into the spring form (which you have take out of the fridge)

Bake it for approx. 20 to 30 minutes

You should do a test after ~15 minutes, cause every oven is different.

The cake is all right, if it has a gentle crust and is tender inside.