• 4 bars (100 g each) Lindt Swiss Classic Surfin Dark Chocolate, chopped
  • 1½ cups (375 mL) unsalted butter, cubed, at room temperature
  • 1 cup (250 mL) granulated sugar
  • 1 cup (250 mL) ground almonds
  • 2 tsp (10 mL)vanilla extract
  • 6 large eggs, separated
  • Pinch of salt
  • Icing sugar or sweetened whipped cream (optional)
Maître Chocolatier Tip
Maître Chocolatier Tip

If you want a more decadent taste, use a chocolate with higher percentage of cacao and add a hint of coffee to bring out the richness. You can also use your favourite extract (orange, almond, mint) to add a different flavour to the cake.