celiac-friendly chocolate brownie

Ingredients

100 gr finely chopped almonds (or other nuts)
100 gr sugar
3 eggs, yolks and whites split
150 very dark chocolate (the darker the better)
100 gr butter
some rhum or marsala or sherry or malaga (optional)


Mix almonds and sugar in a bowl, then add the yolks and stir. Melt the chocolate with the butter in the microwave or au bain marie (do not let it boil or simmer). Whip the egg whites until hard peaks form.
Merge all ingredients together leaving the beaten egg whites for the end. To incorporate the stiff egg whites use a spoon and lift the batter clockwise slowly, otherwise they will lose their stiffness.

Bake on baking paper for about 30 minutes at 160º. It has to stay soft in the centre.

Wine: Sauternes, Pedro Ximenes, Marsala, Sherry Amontillado.