In a food processor, grind almonds to a fine meal. Mix with flour and starch. Gently fold into egg mixture.
Melt butter in a saucepan over very low heat, then gently combine into mixture.
Whip egg whites into soft peaks with the rest of the sugar and fold into the mixture.
Spoon mixture into a greased, floured round cake pan. Bake at 375°F for 50 minutes.
Remove from oven and allow to cool. Glaze with tempered chocolate and serve.
Aromas and a slight tendency toward bitterness provided by the almonds and cocoa along with the sweetness of the sugar and butter make this dessert unique. A deep ruby-red, complex passito wine with hints of cherries and dried figs. Hot, with good body and velvety, with slight notes of wilted rose. Colline Pescaresi Passito Rosso I.G.T.
Be very careful while mixing all the ingredients otherwise the dessert will fall. It can be covered only when the dessert is completely cold.