After Eight Pleyel

Directions

1. 1
   Preheat the oven to 180C.
2. 2
   Cut the chocolate and the butter into small pieces and melt them together over a double boiler, stirring until completely blended into a cream. Let cool and add the egg yolks, one at a time, while stirring continuously.
3. 3
   Add the powdered sugar and the ground almonds, while stirring, then add the mint syrup.
4. 4
   Beat the egg whites to stiff peaks while gradually adding the granulated sugar.
5. 5
   Add the beaten egg whites to the egg yolk mixture by folding in carefully, alternating spoonfuls of sifted flour. Mix thoroughly.
6. 6
   Pour the batter into a buttered and floured cake pan and bake for approximately 30 minutes.
7. 7
   Remove the cake from the oven and cool. Serve the cake with some mint syrup.