Gateau Chocolate Almond
6 1/2 oz. bittersweet chocolate (70 percent cocoa)
12 tablespoons butter, room temperature
2/3 cup sugar
1 2/3 cups sliced toasted almonds, grind in food processor to meal
1 tsp. instant espresso powder
4 eggs, separated
3 1/2 oz. bittersweet chocolate (70 percent cocoa)
3 tablespoons butter
Heat oven to 300 degrees. Line 10 inch spring form pan with parchment and lightly spray with nonstick spray.
Chop chocolate into small pieces and melt in heatproof bowl over simmering water. Remove and cool until tepid.
Cream the butter and sugar. Add the ground almonds, egg yolks, melted chocolate, espresso powder and beat until evenly blended.
Whisk egg whites until stiff. Fold into chocolate mixture. Pour into prepared pan and smooth to level.
Bake for 30-35 minutes. A light crust with form on top and the middle should be a little squishy. Leave to cool a bit before removing outside ring. Then place on rack to cool completely. Slide knife under parchment to slide cake to cake plate.
For icing, melt chocolate and butter in heat proof bowl over simmering water. Spread evenly over top of cake. Sprinkle edges with toasted sliced almonds.