CAKE
8 oz Bitter/semisweet chocolate
3/4 c Butter
2 tb Butter
2 oz Unsweetened chocolate,chop
1 c Sugar
5 lg Egg,seperate
3 tb Almonds,grind
-GLAZE-
1/2 c Heavy cream
3 tb Butter
4 oz Bitter/semisweet chocolate
4 oz Milk chocolate
GARNISH
Raspberries
Mint
Preheat oven 350F. Butter & flour 9″ springform pan w/2 3/4″sides.
Melt bitter/semisweet chocolate, butter & unsweetened chocolate in
heavy saucepan over med-low heat, stir constantly til smooth. Pour
into bowl & cool slightly. Add sugar, yolk & almonds & whisk til
smooth. Using electric mixer, beat whites in large bowl til stiff but
not dry. Fold whites into batter in
2 additions.
Pour batter into prepared pa. Bake til top is dry & begins to crack
& tester comes out w/moist crumbs attached, 40min. Transfer to rack &
cool 15min. 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 til smooth. Let stand til cool but pourable, 1hr.
Invert cake onto 8″ tart pan bottom or cardboard round. Place cake
on rack over cookie sheet. Pour glaze over cake, spreading w/spatula
to coat top & sides. Refrigerate til glaze sets, 1hr. ( Can be made 1
day ahead; Keep refrigerated. Let stand 2hrs. at room temp before
serving.) Transfer to platter. Garnish.
Yields
10 Servings