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01Heat the oven to 350°F with a rack in the middle position. Spread the almonds in an even layer on a rimmed baking sheet and toast in the oven until golden brown, 8 to 10 minutes, stirring once about halfway through. Cool to room temperature.
02While the almonds cool, reduce the oven to 300°F. Mist the bottom and sides of 9-inch round cake pan with cooking spray, line the bottom with kitchen parchment, then mist the parchment. Crack the eggs into a liquid measuring cup and add the vanilla; set aside.
03In a food processor, process 185 grams (2 cups) of the almonds until finely ground, 20 to 30 seconds. Add the chocolate and pulse until the chocolate is finely ground, 10 to 15 pulses. Add the sugar and salt, then process until well combined, about 30 seconds, scraping the bowl as needed. With the machine running, gradually pour in the egg mixture. Continue processing until the batter is smooth and homogenous, about another 15 to 20 seconds. Remove the blade and scrape the bowl.
04Pour the batter into the prepared pan, then sprinkle evenly with the remaining 48 grams (⅓ cup) almonds. Bake until the center feels firm when gently pressed and a toothpick inserted at the center comes out with moist, fudgey crumbs attached, 30 to 35 minutes.
05Let cool in pan on a wire rack for 30 minutes. Run a knife around the sides of the cake, then invert onto a rack. Peel off the parchment and reinvert the cake onto a platter. Serve warm or at room temperature.
In the store
Vain Vanilla Original Baker’s Blend Pure Vanilla
This pure vanilla is well-rounded with warm, slightly floral marshmallowy flavor and offers a more subtle, richer depth of flavor than standard brands.
India Tree Dark Muscovado Sugar
Muscovado sugar is made from sugarcane in Mauritius and the Philippines and has an earthy, bittersweet flavor similar to molasses.