For the almond cake, grate the chocolate. Grease the mold. Separate the eggs. Beat the butter and sugar until fluffy and then stir the egg yolks into the butter-sugar cream, one at a time.
Stir in the almonds and the chocolate. Beat the egg whites until stiff and fold into the mixture. Pour the batter into a greased pan and bake in a preheated oven at 160°C convection oven for about 30 minutes.
Spread the cooled cake with Nutella and decorate with almond flakes (lightly toasted if necessary) and some grated almonds. Serve the almond cake.
Preparation Tip:
If desired, you can still decorate the almond cake with a few slices of orange.
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