2 tb Unsalted butter or margarine
; melted
1/2 c Plus 2 tb unsalted butter
; or margarine
1-1/2 c Almonds; slice
5 oz Semisweet chocolate;
-melt/cool
5 Eggs; separate
1/2 c Sugar
Chocolate glaze:
2 tb Unsalted butter/margarine
3 tb Honey
1/4 c Water or coffee
6 oz Semisweet chocolate; chop
Recipe by: WALDINE VAN GEFFEN VGHC42A
Generously brush 9" round cake pan with 1 tb butter. Line
bottom with round of parchment or wax paper. Brush with
remaining melted butter. Sprinkle generously with sugar. In
food processor fitted with knife blade, cream butter. Add
almonds and beat until mixture comes together. Add melted,
cooled chocolate and blend well. Add egg yolks, 1 at time,
and continue blending until smooth and fluffy. In large
bowl of electric mixer, beat egg whites until foamy. Add
sugar and beat until smooth and firm. Fold in 1/3 of egg
white mixture to lighten and fold in remaining egg whites
gently but thoroughly. Spoon batter into prepared cake pan.
Bake at 400 F 10 minutes, then reduce oven
temperature to 250 F and bake 1 hour and 30 minutes, until
cake is crusty on top and wood pick inserted in center
comes out dry. Cool on rack. Invert onto large plate, peel
off parchment paper and invert onto cake plate. Pour
Chocolate Glaze over cake and spread or tilt cake until
completely covered.
CHOCOLATE GLAZE-In heavy saucepan, combine butter, honey
and water. Bring to boil, remove from heat and add
chocolate. Beat until stiff enough to spread or drizzle
over cake. If glaze is not thick enough, return to heat and
simmer 3 to 5 minutes, mixing constantly.
