Chocolate Almond Cake
4 ounces semi sweet baking chocolate melted with 2 TB coffee
1 stick butter, softened
2/3 cup sugar
3 egg yolks
3 egg whites
1 TB sugar
2/3 cup pulverized almonds
1/4 tsp. almond extract
1/2 cup cake flour
2 ounce semi sweet baking chocolate
2 TB coffee
5 to 6 TB butter
Butter and flour an 8 inch round cake pan. Place chocolate and coffee in glass heat proof bowl. Place over a pan of almost simmering water. Stir to combine once mixture has melted. Set aside.
Cream butter and sugar together, until fluffy and pale yellow.
Beat in egg yolks until well blended.
Beat the egg whites and salt in separate bowl, until soft peaks form. Sprinkle on the sugar and beat until stiff peaks are formed.
Gently stir melted chocolate in butter mixture, add almonds and almond extract. Immediately stir one fourth beaten egg whites. Gently fold in a third of remaining egg whites, sift in one third flour. Alternate rest of flour and egg whites until all combined.
Pour batter into prepared cake pan. Bake 350 degrees for 25 minutes. Cake is done when it has puffed and toothpick comes out clean around edges. The center of cake should move slightly when the pan is gently shaken.
Allow to cool for 10 minutes. Invert on cooling rack. Frost with icing when cool.
For frosting, place chocolate and coffee in small pan, cover and set in the larger pan of almost simmering water. Remove pans from heat and let chocolate melt for 5 minutes. Stir until smooth and creamy. Spread on cake with spatula and press toasted sliced almonds over icing.
Recipe Source: Julia Child's Chocolate Almond Cake
found the recipe over at: Apron Strings