400 g powdered almonds
250 g sugar
250 g butter
25 g of cognac (rum)
250 g couverture chocolate or chocolate
Melting quilt together with the butter in a water bath or in a microwave oven. Beat with mixer the egg yolks with 200 g of sugar until white. Add the mixture of melted couverture chocolate with the butter, then ground almonds and brandy, and mix well. Beat the egg whites with 50 g of sugar with a mixer, but a low level to thicken. Add to other mixture and confuse them gently with a wooden spoon. Pour the mixture into a greased and floured pan (22-24 cm) and bake in a preheated oven at 170-180 C for about an hour.