adapted from Milk Street

• 2 1/3 cups almonds (original recipe calls for sliced)
• 5 large eggs
• 2 tsp vanilla
• 4 oz baking chocolate
• 4 oz milk chocolate (original recipe calls for 8 oz bittersweet)
• 1 cup demerara sugar (original recipe calls for 1 cup packed brown sugar)
• pinch salt (original recipe calls for 1 tsp)

Heat the oven to 300°F with a rack in the middle position.

Grease 9-inch round cake pan with cooking spray, line the bottom with kitchen parchment, then mist the parchment.

Crack the eggs into a liquid measuring cup and add the vanilla; set aside.

In a food processor, process 2 cups of the almonds until finely ground, 20 to 30 seconds. Add the chocolate and pulse until the chocolate is finely ground, 10 to 15 pulses. Add the sugar and salt, then process until well combined, about 30 seconds, scraping the bowl as needed. With the machine running, gradually pour in the egg mixture. Continue processing until the batter is smooth and homogeneous, about another 15 to 20 seconds. Remove the blade and scrape the bowl.

Pour the batter into the prepared pan and bake until the center feels firm when gently pressed and a toothpick inserted at the center comes out with moist, fudgey crumbs attached, 30 to 35 minutes.

Cool in pan on a wire rack for 30 minutes. Run a knife around the sides of the cake, then invert onto a rack. Peel off the parchment and reinvert the cake onto a platter. Serve warm or at room temperature.