• Position oven rack in bottom third of oven. Pre-heat oven to 375F. Grease, and line the bottom of either a 8x3" cake pan or springform pan. Greasing the entire pan with a thin film of butter is insurance to get the cake out.
• In a medium saucepan over low-medium heat, melt the butter and chocolate together. Remove pan from heat once 80% of the chocolate is melted, as the residual heat will melt the rest. Set aside to cool.
• In the bowl of a food processor, add the almonds, flour and salt. Pulse to break the almonds down into a cornmeal texture. Set aside.
• In a large bowl, whisk the egg yolks with 1/2 cup of the sugar until light, pale and fluffy (it should form a ribbon from the whisk when you drizzle the mixture back into the bowl). Add in the brandy or liquor if using, and mix to combine. Set aside.
• In the bowl of a stand mixer or bowl that will accomodate a hand mixer, add the egg whites. Beat on medium until just foamy. Add the cream of tartar, and continue to mix on medium-high. Gradually add in the remaining 1/4 cup of sugar, and whip just up to stiff peak. I find that beating to a stiff peak produces too dry of a cake texture.
• Add one quarter of the whipped egg whites and the melted chocolate and butter to the nut/flour/salt mixture. Mix to combine.
• Add the remaining egg whites to the chocolate mixture, and using the largest spatula you have, fold in the egg whites until incorporated - taking care to get to the bottom of the bowl, and not over-mixing to deflate the batter.
• Pour into the prepared cake pan, taking care to not pour from a great distance to ensure air remains trapped in the batter. Level with the spatula.
• Bake for 20-30 minutes. You oven will vary from mine, but I bake my Sheba for 25 minutes. Test for optimal doneness: a toothpick or tester inserted 1 1/2 inches from the edge should be mostly clean, but have a few crumbs. A tester poked in the center should be moist and emerge with chocolate goo adhering. Add 5 minutes of baking time as needed.
• Cool the cake completely before removing from pan. To ease nerves, the pan can be tightly covered once the cake is completely cool, and refrigerated to firm the cake before removing from the pan as well. Place you hand on top of the cake in the pan pan, and quickly invert - take care to not disturb the crackly crust. Remove parchment from bottom of cake, then place on serving plate.

Garnish The Cake

• To make ganache, add 1/4 cup finely chopped chocolate to a small bowl. Heat 3 TB of heavy cream in a small bowl, just until bubbles appear along the edges. Pour cream over chocolate, cover bowl, and allow to sit for 2 minutes. Stir, starting from the center of the bowl and working towards the edge of the bowl, to combine and emulsify.
• Set cake on desired serving dish. Dust with confectioner's sugar. Pour warm ganache into center circle of cake, smoothing gently (do not stir too much, otherwise you'll break the emulsion in the ganache). Allow to cool slightly, then serve, optionally with lightly whipped cream.