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 degrees 10 minutes, then reduce oven temperature to 250~ 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. 567 cal; 43 gr fat; 68% fat; 1.28 grams fiber —–