Grind the almonds into flour using the grinder.

Chocolate melt in a water bath.

Beat butter with sugar for 2-3 minutes. Then one by one add the egg yolks, whisking after each addition. Continuing to whisk at a slow speed, enter the melted chocolate. Add the almonds and the alcohol, mix with a spoon or spatula until smooth. As well enter the flour and stir. Beat the whites with the pinch of salt until peaks. 1/3 of proteins by spatula to enter in the chocolate mass,

Then gently, zachecamy motions down to put another 1/3 of the protein and the remaining one-third. Pour the batter in heat-resistant shape with a diameter of 20-21 cm

Bake in a preheated 180 degree oven for 50 minutes, but time may vary depending on the characteristics of your oven. The finished cake to cool, then remove from the form, sprinkle with powdered sugar and serve. Bon appetit!