1 hour

Ground almond
, 11 oz
Dark chocolate
, 11 oz
Unsalted softened butter, 2 sticks 

Organic granulated sugar
, 7 oz
Eggs, 5
vanilla extract, 1 tbsp

, 1/2 shot
Confectioners’ sugar for dusting


Preheat oven at 350°F. 

Grease with butter and flour or with baking spray a 10 inch cake pan, then set aside.

Using an electric beater, mix the butter and half of the sugar until it gets creamy.
 Add the egg yolks (one at a time) until well combined.

Melt the chocolate at bain marie, then let cool down ar room temperature. Add it to the butter mixture.

Then add the vanilla extract, the Limoncello and the ground almonds.

In a separate bowl whip the egg whites with the remaining sugar until stiff peaks form.

Little by little, add the whipped white eggs into the mixture.

Then pour the mixture into the cake pan and bake for about 45 minutes.

Let the cake cool down completely in the pan, then dust with confectioner’s sugar.

Thanks to: Bread Love and Dreams