Ingredients:
½ cup (65 g) unsweetened cocoa powder
½ cup (120 ml) boiling water
1 tsp vanilla
16 Tbs (225 g) unsalted butter, softened to room temperature
1 cup + 2 Tbs (230 g) sugar, separated
6 large eggs, separated, keeping the whites clean with no trace of yolk or shell
1/8 tsp salt
Scant 1 2/3 cups (170 g) finely ground almonds
½ tsp ground cinnamon
½ cup (120 ml) boiling water
1 tsp vanilla
16 Tbs (225 g) unsalted butter, softened to room temperature
1 cup + 2 Tbs (230 g) sugar, separated
6 large eggs, separated, keeping the whites clean with no trace of yolk or shell
1/8 tsp salt
Scant 1 2/3 cups (170 g) finely ground almonds
½ tsp ground cinnamon
Directions:
Preheat the oven to 350°F (180°C). Line an ungreased 9-inch (23 cm) baking pan or springform pan with parchment paper.
In a small, heatproof bowl, stir the boiling liquid into the cocoa powder and stir until the cocoa is dissolved and the mixture perfectly smooth. Stir in the vanilla and set aside to cool.
In a large mixing bowl, beat the softened butter with 1 cup of sugar on low speed until all of the sugar is incorporated into the butter then increase speed to medium and beat for about 2 minutes until light and fluffy. Beat in the egg yolks two at a time, beating after each addition just until incorporated, scraping down the sides as necessary. Beat in the cocoa mixture followed by the almonds and ground cinnamon until well blended and the batter is smooth and creamy.
Place the whites in a very clean bowl, preferably plastic or metal if possible, with the salt. Using very clean beaters, beat on low speed for 30 seconds, then increase beater speed to high and continue whipping the whites until opaque and soft peaks form. Gradually add the remaining 2 tablespoons of the sugar while continuing to beat until stiff peak form.
Using a spatula, fold in about a quarter of the stiff egg whites to lighten the batter, then fold in the remaining whites, a third at a time, until completely incorporated with no white lumps. The batter should be light and smooth. Scrape into the prepared pan, smooth the top and bake for 60 to 65 minutes. After the first 30 minutes you will want to cover the top of the cake loosely with a square of aluminum foil to avoid overbrowning. The cake is done when the center is just set. Do not overbake.
Remove the cake from the oven and allow to cool in the pan for about 45 minutes. Run a sharp knife blade around the edge to loosen from the sides of the pan before turning the cake out onto a cooling rack or directly onto a serving platter.
Preheat the oven to 350°F (180°C). Line an ungreased 9-inch (23 cm) baking pan or springform pan with parchment paper.
In a small, heatproof bowl, stir the boiling liquid into the cocoa powder and stir until the cocoa is dissolved and the mixture perfectly smooth. Stir in the vanilla and set aside to cool.
In a large mixing bowl, beat the softened butter with 1 cup of sugar on low speed until all of the sugar is incorporated into the butter then increase speed to medium and beat for about 2 minutes until light and fluffy. Beat in the egg yolks two at a time, beating after each addition just until incorporated, scraping down the sides as necessary. Beat in the cocoa mixture followed by the almonds and ground cinnamon until well blended and the batter is smooth and creamy.
Place the whites in a very clean bowl, preferably plastic or metal if possible, with the salt. Using very clean beaters, beat on low speed for 30 seconds, then increase beater speed to high and continue whipping the whites until opaque and soft peaks form. Gradually add the remaining 2 tablespoons of the sugar while continuing to beat until stiff peak form.
Using a spatula, fold in about a quarter of the stiff egg whites to lighten the batter, then fold in the remaining whites, a third at a time, until completely incorporated with no white lumps. The batter should be light and smooth. Scrape into the prepared pan, smooth the top and bake for 60 to 65 minutes. After the first 30 minutes you will want to cover the top of the cake loosely with a square of aluminum foil to avoid overbrowning. The cake is done when the center is just set. Do not overbake.
Remove the cake from the oven and allow to cool in the pan for about 45 minutes. Run a sharp knife blade around the edge to loosen from the sides of the pan before turning the cake out onto a cooling rack or directly onto a serving platter.
