Ingredients

200 gr fondant chocolate, 180 gr crushed almonds, 140 gr sugar, the grated peel of 1 orange, 6 eggs, 80 gr butter and icing sugar.

Preparation

Using Thermomix: Put the crushed almonds in the jug and programme it for 7 seconds, speed 10. Set aside. Add the butterfly to the blades. Pour the egg whites and programme for 4 minutes, 50ª, speed 3 1/2. When it finishes, process it for 4 further minutes at the same speed, without specifying the temperature.  When it’s ready, set aside.  Using the butterfly, pour the egg yolks and the sugar into the jug, and programme for 2 minutes, speed 3 1/2. Set aside again.  Take the butterfly off, place the butter and the chopped chocolate in the jug and programme for 5 minutes, 50º, speed 3 1/2. Then add the butterfly again and mix all the previous ingredients, plus the orange peel, for 1 minute at speed 3 1/2. Pour the mixture into the number cake mould and place in the pre-heated oven at 180º.  Finally, bake it approx. 30 minutes.

Not using Thermomix: Chop the almonds in a processor until they look like flour.  Melt the chocolate and butter in a bain-marie.  Then beat the egg yolks with the sugar until creamy.  Beat the egg whites until stiff.  Mix the crushed almonds with the melted chocolate and the orange peel.  Add the stiff egg whites and mix them in making enveloping movements.   Finally, pour into the number cake mould and place in the pre-heated oven at 180º for approx. 30 minutes.