1 tablespoon ground almonds plus additional to dust pan
10.5 ounces dark chocolate (at least 65% cocoa-fat) such as Guittard’s Venezuelan or Machu Picchu chocolate
1–1/2 cups sugar
1–1/4 sticks unsalted butter
5 large eggs
1 tablespoon Rain’s Choice pure Vanilla Extract
Confectioners’ sugar/whipped cream (optional)
Preheat oven to 325 degrees.
Lightly spray an 8 or 9 inch spring form pan with cooking spray, then dust with ground almonds. Set aside.
Melt butter, chocolate and sugar over low heat, stirring frequently. Remove from heat.
In a medium bowl, beat the eggs and ground almonds. Add vanilla extract. Fold the egg mixture into the chocolate and stir until thickened, several minutes.
Pour the cake into the pan, smooth the top and bake 45 minutes, or until the top is set and begins to crack.
Remove the side of the pan and let cake cool completely.
Dust with confectioners’ sugar if desired or glaze with chocolate/butter mix. Serve room temperature or slightly warm with or without whipped cream.