Ingredients

• 12 tbsp. unsalted butter, room temperature

• 5 eggs, separated into yolks and whites

• 1 cup granulated sugar

• 2 tbsp. brown sugar

• 6 oz. bittersweet chocolate

• 2 tbsp. cocoa powder

• 1 oz. espresso

• 1 cup almonds, whole

• 1 cup walnuts, whole

• 1 lemon

• 1 tsp. vanilla extract

• Powdered sugar, for garnish

• Salt

How to Prepare

1. Move a rack into the middle position of your oven and preheat to 325 degrees F.

2. In a small saucepan, bring a few inches of water to a boil and place a glass or metal bowl on top to create a double boiler.

3. Add 6 oz. bittersweet chocolate, 12 tbsp. unsalted butter, 1 tsp. vanilla extract, 1 oz. espresso, and 2 tbsp. brown sugar and begin to melt, checking and stirring every few minutes.

4. As the mixture melts, add 1 cup almonds and 1 cup walnuts to a food processor and pulse until roughly chopped. Set aside.

5. Using a stand mixer or a hand mixer, begin whipping 5 egg whites. As they whip, add ½ cup granulated sugar, around ½ tsp. lemon zest, juice of half the lemon. Continue whipping until the whites form firm peaks. Set aside.

6. In a separate bowl, begin whipping 5 egg yolks. As they whip, add ½ cup granulated sugar. Whip until light and creamy.

7. Once the chocolate mixture is completely melted and combined, remove from the heat. Mix in 2 tbsp. cocoa powder. Set aside and let cool.

8. Once chocolate mixture is around room temperature, mix in the chopped nuts.

9. Add the whipped egg yolks and gently fold in until halfway combined. Add a few spoonfuls of egg whites at a time and fold in gently. Continue folding until everything is combined.

10. Pour mixture into a greased, lined springform pan. Put into the oven on the middle rack and let bake for around 50 minutes. It’s done when you insert a knife and it comes out with barely any moist crumbs. Once done, let cool.

11. Remove from the pan and sprinkle with powdered sugar. Enjoy!