Recipe By : Bon Appetit, Mar 1992, p.82
Serving Size : 10 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake:
8 oz Bitter/semisweet chocolate
3/4 c Butter -- +2 tb, divided
2 oz Unsweetened chocolate -- chopped
1 c Sugar
5 lg Egg -- separated
3 tb Almonds -- ground
Glaze:
1/2 c Heavy cream
3 tb Butter
4 oz Bitter/semisweet chocolate
4 oz Milk chocolate
Garnish:
Raspberries
Mint
Preheat oven 350 F. Butter & flour 9" springform pan with
2-3/4" sides. Melt bitter/semisweet chocolate, butter & unsweetened
chocolate in heavy saucepan over medium-low heat, stir constantly
until smooth. Pour into bowl & cool slightly. Add sugar, yolk &
almonds & whisk until smooth. Using electric mixer, beat whites in
large bowl until stiff but not dry. Fold whites into batter. Pour
batter into prepared pan. Bake until top is dry & begins to crack &
tester comes out with moist crumbs attached, 40 minutes. Transfer to
rack & cool 15 minutes. Press down gently on top of cake to even
edges. Cool completely.
Bring cream & butter to simmer in saucepan. Reduce heat, add both
chocolates & stir until smooth. Let stand until cool but pourable,
1 hour.
Invert cake onto 8" tart pan bottom or cardboard round. Place cake on
rack over cookie sheet. Pour glaze over cake, spreading with spatula
to coat top & sides. Refrigerate until glaze sets, 1 hour. Can be
made 1 day ahead; Keep refrigerated. Let stand 2 hours at room
temperature before serving. Transfer to platter. Garnish.
