Chocolate almond tart

Preheat the oven to 170°C, hot air

Grease the springform pan and line with baking paper

Chop the chocolate into coarse pieces. Spin briefly in the food processor and then add the almonds. Turn at short intervals to the size of couscous grains.

In a large bowl, beat the butter with the 2 sugars until white and creamy. Add the egg yolks and continue beating until well blended.

Beat the egg whites stiff with a pinch of salt.

Mix one third of the egg whites with the butter mixture. Then add the chocolate-almond mixture and finally fold in the rest of the egg whites carefully, so that the air remains.

Pour the batter into the springform pan and bake for 55 minutes.

Let cool on a rack and then cut into wedges.