Chocolate and Almond Tabby-Not-Tiger Cake

Ingredients

• 5 tablespoons (2½ oz/70 g) unsalted butter, cut into chunks
• ¾ cup (150 g) granulated sugar
• ½ cup (68 g) all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon fine sea salt
• ⅔ cup (70 g) almond flour
• 6 large egg whites, at room temperature and lightly whisked to break them up
• 1 teaspoon pure vanilla extract
• 5 ounces (142 g) semisweet or bittersweet chocolate, finely chopped
• ⅓ cup (80 ml) heavy cream, for ganache (optional)
• 1½ teaspoons light corn syrup, for ganache (optional)
• 3 ounces (85 g) semisweet or bittersweet chocolate, finely chopped, for ganache (optional)
• ½ cup (48 g) sliced almonds, toasted, for topping (optional)

Instructions

1. Center a rack in the oven and preheat to 350°F (175°C). Butter and flour a 9-inch round cake pan, or coat it with baking spray, then line the bottom with parchment.
2. Melt the butter in a small saucepan or microwave and bring it just to a boil. For a deeper nutty flavor, cook it a little longer until golden brown. Keep the melted butter warm while preparing the batter.
3. In a large bowl, whisk the sugar, all-purpose flour, baking powder, baking soda, and salt until evenly combined. Add the almond flour, breaking up any lumps with your fingers, and whisk again.
4. Switch to a flexible spatula. Add the loosened egg whites in three or four additions, stirring gently after each addition until the batter is smooth and flows from the spatula. Stir in the vanilla.
5. Fold in the warm butter in three additions, mixing until fully absorbed and the batter has a light sheen. Stir in the finely chopped chocolate so the small pieces are evenly distributed.
6. Scrape the batter into the prepared pan and smooth the top. Bake for 37 to 40 minutes, until evenly risen and golden, slightly pulling from the pan, and a tester inserted in the center comes out clean.
7. Cool in the pan for 5 minutes. Loosen the edge with a table knife, invert onto a rack, remove the parchment, then turn the cake right side up on a second rack and cool completely.
8. For the optional ganache, heat the cream and corn syrup just to a boil. Remove from the heat, add the chopped chocolate, and stir gently until smooth, thick, and glossy.
9. Spread the ganache over the cooled cake and let a little drip over the edge if desired. Scatter or arrange the toasted almonds on top. Let set at room temperature or refrigerate for about 15 minutes before serving.