- 200 grams Dark chocolate
- 150 grams almonds
- Fat (and breadcrumbs for the pan)
- 250 grams Butter
- 100 grams Sugar
- 6 Eggs
- 2 tablespoons Pastry flour
- 1 teaspoon grated Lemon peel (organic)
- 1 teaspoon ground Vanilla
Chop the chocolate finely. Cover the almonds with boiling water and peel. Grind 100 grams (approximately 3 ounces) almonds finely and toast until light golden brown in a dry frying pan. Preheat the oven to 200°C (approximately 400°F). Grease the loaf pan and sprinkle with breadcrumbs.
Whip the butter and sugar until light and frothy. Separate the eggs. Gradually stir in the egg yolks then mix in the ground almonds, flour, chocolate, lemon zest and vanilla. Whisk until combined. Whip the egg whites until stiff and fold in.
Pour the batter into the pan and smooth the surface. Chop the remaining almonds coarsely and sprinkle over the batter. Bake in a preheated oven (180°C) (approximately 350°F) for 50 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and let cool on a wire rack.