Chocolate Joconde is a light and airy sponge cake that you can use to make many types of desserts. Chocolate Joconde does not have a lot of fat in it and is used for many desserts like roll cakes and mirror glaze cakes.
First you need to preheat your oven to 425ºF/230ºC.
Sift together your almond flour, sugar, and flour so you don't have any lumps.
Then you should blend in the 5 whole eggs into the flour until smooth.
In a separate bowl, whip egg whites to soft peaks and slowly add sugar. Continue whipping to firm moist peaks. If they start crumbling you have over-whipped your egg whites and there isn't any way to save them.
Then fold your meringue into mixture until just combined. Make sure you don't over mix it or get too rough and break down all the air you built up in your batter or you'll have a very flat cake.
Slowly whisk in the melted butter and chocolate mixture.
Finally, spread the mixture onto your prepared silicone mat or parchment paper in a jelly roll or shallow sheet pan and bake for 8 minutes. Make sure you don't over bake your cake.
Once your cake is cooled, sprinkle a thin layer of granulated sugar over the surface of the cake and cover with plastic wrap. Let sit overnight in the fridge. The sugar will dissolve into the cake as a result, the cake will stay moist even if it's exposed to air. Cool huh!