Ingredients
Unbleached white flour (1tbsp), cornstarch (1tbsp), Liquor 43 or rum (2 ½ oz), milk (4 oz), lady fingers (6), shaved chocolate (2 ½ oz), raw almonds (3 oz), granulated sugar (1/3c), softened butter (5tbsp), eggs (4), powdered sugar (for dusting), cocoa powder (1tbsp).

Method Of Preparation:-
First heat the oven to 360 degrees F or 180 degrees C. Take a spring form, grease it with vegetable oil. Separate the egg yolks and whites in separate bowls. Take almonds, blanch them, peel them and then toast them and toast them on a baking sheet for about 5 minutes at 360 degrees F. Now put the toasted almonds in the bowl of food processor and grind them and then keep the bowl aside. Take a large mixing bowl, beat butter in it and then add sugar and beat it again until it becomes smooth. Add egg yolks one at a time and beat it regularly. Then add shaved chocolate and ground almonds in it and mix them with hand mixer on low speed. Take a separate bowl; pour milk and liquor 43 in it. Soak lady fingers in it until they get soft and then add them into the butter-sugar mixture and mix it well. Add cornstarch and flour and then mix it well. Beat egg whites with an electric hand mixer until the stiff peaks get form and then add into the batter. Now bake the cake in oven on middle rack for about 35 minutes until the wooden pick inserted in the center comes out clean. Check it after 20 minutes. Take out the cake from oven and keep it to cool on wire rack. When the cake gets cool then remove the sides of the pan. Sprinkle cocoa and powdered sugar on it and then serve it.

Number Of Servings – 8