Grease the mold you are using.
Line with baking paper and grease as well. Keep in the fridge until you are ready to use it.
Chop the chocolate into small pieces.
Toast the almonds lightly placing them in a pan at low flame and moving them continually.
Cake. Churn the butter for a few seconds. Mix with the sugar and continue whipping until it increases volume and the color turns lighter.
Add the yolks one by one mixing well after each of them.
Remove from the mixer and add the chocolate and almonds.
Whisk the egg whites with the sugar until they become frothy without turning too firm.
Pour half of the preparation and mix until it is incorporated.
The other half is added slowly and in enveloping motions.
Pour on the mold and cook in a moderate oven for 50 minutes, approximately, depending on each oven.
Remove and allow cooling to demold onto a rack.
Once cold, you can wrap it in saran wrap and store it in the freezer.
It can be presented as is or covered with chocolate.
7 oz of butter
9 oz of icing sugar
3 cups of flour (13 oz)
3 tbsp of baking powder
A pinch of salt
5 oz of semi-sweet chocolate
3.5 oz of ground almonds
4 egg whites
1 tbsp of sugar
Good luck with the experiment, I hope you succeed with the recipe I gave.