Ingredients:

• 8 ounces semi-sweet chocolate, shaved or chocolate
  chips, chopped in a food processor
• 8 eggs, separated
• 1 cup butter
• 1 cup sugar
• 2-1/2 cups almond flour
• 8 ounces semi-sweet chocolate (or 1-1/4 cups chips)
• 1 cup heavy cream

Directions:

• Preheat oven to 350°. Grease and line a 9 x 12 pan with parchment paper.
• Cream together butter and sugar. Beat in yolks.
• Whip whites until soft peaks form. Add shaved chocolate and almond flour to butter and sugar mixture.
• Fold in egg whites.
• Bake in preheated oven for 30 minutes. Remove from oven and cool.
• Remove parchment and return the cake to the pan.
  For the chocolate ganache topping
• Heat cream in small saucepan over medium heat. Bring just to a boil and pour over chocolate chips. Whisk until smooth.
• Cool slightly and pour over cake.

Serves 25 – 30 (cake is very rich)

* I made it a chocolate chip cake by adding the chocolate chips to the batter whole instead of chopped. It’s good either way!