Directions

1. 1Melt chocolate and butter in a water bath, or double boiler. Add inside of a scraped vanilla pod. Mix until smooth.
2. 2Preheat oven to 180 degrees Celsius.
3. 3Whip 4 egg-whites to a light mousse, add 2 tablespoons of powdered sugar, and continue beating.
4. 4Add 3 egg yolks to the chocolate, remaining powdered sugar, ground almonds, flour, and baking powder. Mix with a wooden spoon (the preparation is fairly thick). Add 2 tablespoons of whisked egg whites, and mix to soften the preparation. Then add the remaining whites by lifting them gently into the mixture with a spatula.
5. 5Pour into a soft silicone mold, and bake for about 13 minutes. Check if the cake is done by using the tip of a knife. Let cool before unmolding the cake.
6. 6Whip 25 centiliters of single cream, then use it to decorate the cake when cold, adding chocolate chips.