Found this recipe that mom cut out of our local newspaper back in 2006. Not sure if she ever made it, but I’m baking it now!
1 tbsp powdered cocoa
1 cup slivered almonds
8 ounces semi-sweet chocolate chips
1 1/2 sticks of unsalted butter at room temperature
1 cup sugar
4 eggs, separated
1. Preheat oven to 350F Coat a 9 inch springform pan with cooking spray and dust with tablespoon of cocoa powder. Shake off excess powder.
2. Grind the nuts finely in a food processor. (I just smashed them up using my hand)
3. Melt chocolate in the microwave until about 1/3 of it is creamy. Stir vigorously, then put it back into the microwave for 10 seconds, stir and repeat until chocolate is melted.
4. Cream the butter, in a large bowl, with an electric mixer until smooth, about 2 minutes. Add sugar and beat again until well blended.
5. Add in the egg yolks, ground almonds, and chocolate stopping occasionally to scrape down the sides of the bowl.
6. In a small bowl, whip the egg whites to stiff peaks. Stir about 1/3 of the egg whites to the mixing bowl to lighten it, then gently fold in the remaining whites.
7. Pour batter into the prepared pan and bake in the oven for 45-50 minutes. (A toothpick inserted in the middle may have a little chocolate on it, but will not be coated)
8. Let the cake cool in the pan at least 30 minutes. Remove the sides, place a flat serving plate over the top of the cake, and flip it over. Use a long knife to carefully separate the cake from the bottom of the pan and remove. Using another flat plate, flip the cake again. The cake will collapse and the top crack slightly as it sits.