Flourless Almond & Cognac Cake

Steps

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1. 1
   Melt butter slowly over medium heat until fully melted, then turn off heat and let cool slightly.
   ▶ ≈1:28
2. 2
   Sift ground almonds through a sieve to remove any clumps and ensure a fine, even texture.
   ▶ ≈1:53
3. 3
   Preheat oven to 190°C (375°F) on conventional heat with top and bottom elements, no fan.
   ▶ ≈2:07
4. 4
   Mix ground almonds with crème fraîche until well combined.
   ▶ ≈2:38
5. 5
   Add a small amount of lemon juice and cognac, then mix well.
   ▶ ≈3:00
6. 6
   Add sugar and mix until incorporated.
   ▶ ≈3:38
7. 7
   Gently add the whole egg and mix slowly and carefully to prevent splashing.
   ▶ ≈4:12
8. 8
   Add the egg yolk and mix until fully incorporated and even in color.
   ▶ ≈4:33
9. 9
   Prepare the baking dish: coat with butter or oil, then dust evenly with sugar to help unmold (optional).
   ▶ ≈5:04
10. 10
    Just before pouring, add a few drops of bitter almond essence and mix well.
    ▶ ≈5:57
11. 11
    Pour batter into the prepared dish, filling only about three-quarters full to allow room for rising.
    ▶ ≈6:28
12. 12
    Bake until golden brown: small individual dishes 15–20 minutes, larger cake for 4 people about 40 minutes.
    ▶ ≈6:59
13. 13
    Optional: drizzle with a cognac-butter glaze (melted butter, sugar, and cognac mixed together) and sprinkle with sugar.
    ▶ ≈7:48
14. 14
    Serve the cake directly in the baking dish, or carefully unmold and serve. Pair with crème fraîche, ice cream, or other accompaniments as desired.
    ▶ ≈8:39