Almond cakes are so ubiquitous in Spain that after a while you stop noticing them—too much of a good thing. This one, however, frosted with a dark chocolate ganache, is in a league of its own.
Ingredients
For the Almond Cake
8ounces (slightly more than 1½cups) blanched whole almonds, preferably marcona, lightly toasted
Make the almond cake: Place the almonds and ½ cup of sugar in a food processor and process until very finely ground.
Place the eggs in a warm mixing bowl and, using an electric mixer, beat them until fluffy, about 1 minute. Add the remaining ½ cup sugar and continue beating at high speed until the eggs are pale yellow and approximately triple in volume, 3 to 4