Oven Temp ~ 375° Baking Time ~ 25 - 30 Min.3/4 cup
4
6 oz
3/4 cup
4 Tb
2 Tb
pinchSugar
Eggs, separated
German sweet chocolate, broken into pieces
Butter
Cake flour
Almonds, blanched and pulverized
Salt
Pan Type ~ 8 or 9 inch round pan
Preheat oven, Cut a round of waxed paper to fit the bottom of your pan. Butter the sides of the pan and one side of the paper. Lay the paper butter side up in the pan and flour the paper and the sides of the pan. Set aside.
Beat the sugar with the 4 egg yolks until they are a creamy yellow. Put the chocolate and the butter into a saucepan over simmering water, and continue stirring over low heat until well blended. Stir in the flour and the pulverized almonds. Beat the 4 egg whites with a pinch of salt
until stiff but not dry. Stir one quarter of the egg whites into the chocolate mixture to lighted it; then fold all back into the remaining egg whites.
Fill the cake pan 3/4 full and tap gently on the table to distribute the mixture evenly. Bake, watching carefully, until the outside is solid and the center still creamy
(not runny and not dry)
when tested with a butter knife.
Let the cake cool before removing from pan.
Glaze and decorate cake. Refrigerate before serving.
To glaze:
Chocolate Butter Cream
3 1/2 oz. German's sweet chocolate,
broken into small pieces
2 to 3 Tb coffee or water
3 Tb butter
Melt the chocolate with the coffee or the water until smooth, remove from the heat, and stir in the butter. Pour on top of the chocolate cake, using a metal spatula
(moistened in hot water and dried)
to spread.
To decorate: Use toasted slivered almonds
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