Almond Chocolate Cake

ALMOND CHOCOLATE CAKE Serves: 8

Cake
8 1/2 Ozs Bittersweet Chocolate, finely chopped
6 lg eggs, at room temperature, separated
2/3 C sugar
1/3 C sifted unbleached Flour
1 1/4 C Almond Flour
9 T unsalted butter

Ganache Icing
5 ozs bittersweet chocolate, finely chopped
1/2 C heavy cream

Making the Cake
1. Preheat the oven to 350 degrees and lightly butter the bottom (but not the sides) of a 9x2 inch round cake pan. Then, line the bottom of the pan with a round parchment or waxed paper.
2. Melt the chocolate, stirring occasionally, in a double boiler over hot (not simmering) water. Remove from heat.
3. Whisk the yolks and sugar in a large bowl until pale yellow and thick, about one minute. Whisk in the melted chocolate.
4. Using a stand mixer or electric mixer on medium-high speed, whip the whites until stiff. In 3 additions, fold the whites into the chocolate mixture, leaving a few wisps of whites visible.
5. Sift the flour and fold in. In 3 additions, fold in the almond flour. Transfer 1 cup of the batter to a bowl, add the butter, and fold just until combined. Add to the batter and fold until completely incorporated.
6. Pour into pan and smooth the top. Bake until the sides of the cake have risen but the CENTER LOOJKS SLIGHTLY UNDERDONE, about 20 minutes.
7. Cool for 30 minutes on a wire rack. Run a sharp knife around the edge of the pan to release the warm cake. Place a baking sheet over the cake, invert together with the pan, and rap the sheet on a work surface to unmold the cake.. Place a wire rack on the cake and invert to turn the cake right side up. Cool completely (the center may fall slightly.)
8. Slide an 8-inch cardboard cake round or tart pan bottom under the cake and transfer to a wire rack on a rimmed baking sheet.

Making the Ganache:
1. Bring the cream to a simmer in a medium saucepan over medium heat. Remove from the heat and add the chopped chocolate. Let stand 1 minute. Whisk well until smooth.
2. Pour the ganache on top of the cake, smoothing the icing over the top and sides with a spatula.
3. Refrigerate until the glaze is set, about 30 minutes. (The cake can be prepared up to a day ahead, covered with a cake dome.)
4. Remove from the refrigerator about 30 minutes before serving.