Preheat the oven to 180 C

Put the chocolate into a heatresistant bowl and heat au bain marie until melted. Take of the heat and leave to cool to roomtemperature

Whisk the butter with 100 gr of the sugar creamy and add the eggyolks one by one. Scrape the sides of the bowl every once in a while. As soon as mixed add the almond flour, the zest and the chocolate and mix well.

Whisk the eggwhites in a grease free bowl with the remaining 40 gr of sugar till you have stiff peaks. Fold this through the chocolate mix and put into the baking tin. I always grease my baking tins well and then dust them with either flour or icing sugar. This cake is glutenfree so if you want to keep it that way it makes more sense to dust with icing sugar instead of flour

Bake your cake in the preheated oven for about 45 minutes. Leave to cool in the tin and dust with icing sugar before serving

Bak de taart in de voorverwarmde oven in ongeveer 45 minuten gaar. Laat hem in de vorm afkoelen en bestuif met poedersuiker voor serveren.