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Vignola's secret-recipe chocolate and almond cake is intensely dark and deeply rich. This legendary mediterranean dessert has been a family tradition since 1886.
Preheat your oven to 350°F (175°C). Line an 8-inch square pan with parchment paper, ensuring an overhang for easy removal.
Melt the bittersweet chocolate and unsalted butter together in a heatproof bowl set over a pot of barely simmering water. Stir until smooth, then let cool slightly.
In a large mixing bowl, whisk the eggs and granulated sugar for at least 3–4 minutes, until the mixture becomes pale and thick. Mix in the vanilla extract and espresso powder.
Fold the cooled chocolate-butter mixture into the whipped eggs gently to avoid deflating the batter.
Sift together almond flour, unsweetened cocoa powder, and salt, then gently fold into the wet mixture until just combined. Do not overmix.
Pour batter into the prepared pan and smooth the top. Bake in the center of the oven for 28–32 minutes, or until the cake has set edges but the center is just slightly soft.
Remove cake and cool completely in the pan on a rack. For best results, refrigerate for at least 2 hours before slicing for clean edges and ideal texture.
