Star-shaped (2 1/2 litre capacity; 32 cm Ø ) well greased and sprinkled with breadcrumbs. Put butter, sugar and chocolate in a small bowl and melt in a hot water bath. Separate eggs
Beat the egg whites and a little salt with the whisk of the hand mixer until stiff. Mix the egg yolks, almonds and flour (becomes very crumbly). Stir in the very hot chocolate butter mixture. Finally fold in the egg whites with a hand whisk. Pour the mixture into the prepared form (it is very liquid). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 ° C/ gas: level 2) for 55-60 minutes
Let the cake stand in the mould for about 10 minutes. Turn out of the tin onto a cake rack and let it cool down. Cover the surface with a small star-shaped template and dust with icing sugar
Results in about 12 pieces