For 2 people
For 2 people
Preheat your oven to 165°C (fan oven) or 180°C (conventional oven).
Break the chocolate into pieces and melt it in a microwave or double boiler.
Smooth the chocolate with a spatula, add the diced butter and mix until well incorporated.
Add the vanilla extract and mix again.
In another bowl, mix the egg yolks with the sugar until the mixture whitens.
Add the chocolate mixture and mix again.
Add the almond powder, corn starch, baking powder and mix well.
Beat the egg whites until stiff, add a third of the whites to the batter and whisk.
Gently fold the remaining egg whites into the batter using a spatula.
Pour the mixture into a greased 20cm (8") diameter mold and bake for about 25 minutes. To check if it's cooked, insert a knife blade into the center of the cake. It should come out dry.
Let the cake cool for 20 minutes before turning it out onto a wire rack.
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