Step 1

Preheat oven to 340°F.

Step 2

Wash the peaches and remove the stones. Chop and puree them. In a saucepan, dissolve 3/4 cup granulated sugar with 1 cup water. When it boils, mix the syrup with the pureed peaches. Remove from the heat and allow the mixture to cool.

Step 3

Separate the egg whites from the yolks. Beat the egg whites, gradually adding 1/3 cup granulated sugar, until stiff.

Step 4

Grind the almonds. Cream the butter with 1/3 cup granulated sugar; when combined, add the egg yolks, the chocolate, the ground almonds and a pinch of salt. Mix well. Fold the egg whites into the chocolate batter gradually so that the mixture stays fluffy.

Step 5

Butter and flour a round pan (8" in diameter) and transfer batter to it. Bake at 340°F for 40 minutes. Check the cake by inserting a wooden toothpick near the center: when it comes out damp but clean, the cake is ready.

Step 6

Pour the peach puree and syrup into an ice cream maker and process for around 45 minutes to the consistency of ice cream.

Step 7

Remove the cake from the oven, let cool, and dust it with powdered sugar. Serve with the peach sorbet.