Gradually add the egg yolks to the ALMOND PASTE to soften.
Carefully smooth the mixture – Do not beat it.
Incorporate the melted butter and chocolate at approx. 50°C (120°F).
At the same time, whisk the egg whites while gradually adding the sugar.
Incorporate a small amount of beaten egg whites to make your mixture more liquid, then gently mix in the remaining egg whites.
BAKING: On a baking mat at 180-190°C (360-375°F).
700g to 750g for a 40 x 60cm mold.