Chocolaty Almond & Pine Nut Cake

Directions

Position a rack in bottom third of oven, preheat to 375°F.

Line the bottom of an 8- or 9-inch springform pan (about 2½ - inch deep) with parchment paper and very lightly spray the sides with cooking spray or brused with oil, or greased with butter.

Put currants and rum or brandy in a small bowl.

Press the fruit into the rum to cover, soak for at least 25 minutes.

Add almonds and flour in a food processor or blender, process until very finely ground.

Mix together chocolate, cocoa, ¾ cup sugar and salt in a large bowl.

Pour in boiling water.

Whisk until the chocolate is completely melted.

Whisk in egg yolks, the soaked currants and any remaining rum.

Beat egg whites and cream of tartar in a mixing bowl with an electric mixer on medium speed until soft peaks form.

Slowly sprinkle in the remaining ¼ cup sugar and beat on high speed until the egg whites are stiff but not dry.

Whisk the almond mixture into the chocolate mixture.

Gently fold about one-fourth of the egg whites into the chocolate mixture to lighten it.

Gently fold in the remaining egg whites until no white streaks remain.

Transfer the batter into the prepared pan, smoothing the top with a spatula.

Sprinkle pine nuts or slivered almonds evenly on top.

Bake until the cake rises and forms a very thin crust on top (check early and cover with foil papper if the top looks like it’s browning too quickly; it may crack a little), 22 to 26 minutes.

A wooden stick inserted into the center will emerge still gooey and the center of the cake will jiggle a little when nudged.

Allow to cool completely in the pan on a wire rack, about 2 to 2½ hours.

As it cools, the cake may sink a little and the top will look uneven and rustic.

When completely cool, cover loosely with plastic wrap and keep at room temperature to serve the next day, if possible.

To serve, remove the sides of the pan and transfer the cake to a serving plate.