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Cake:
Chocolate Glaze:
Make Cake:
In food processor fitted with knife blade, cream butter.
Add almonds and beat until mixture comes together. Add melted, cooled chocolate and blend well.
Add egg yolks, 1 at a time, and continue blending until smooth and fluffy.
In large bowl of electric mixer, beat egg whites until foamy. Add sugar and beat until smooth and firm.
Fold in 1/3 of egg white mixture to lighten and fold in remaining egg whites gently but thoroughly.
Spoon batter into prepared cake pan. Bake at 400°F 10 minutes, then reduce temperature to 250°F and bake 1 hour and 30 minutes, until cake is crusty on top and toothpick inserted in center comes out dry.
Cool on rack. Invert onto large plate, peel off parchment paper and invert onto cake plate. Pour Chocolate Glaze over cake and spread or tilt cake until completely covered.
Make Chocolate Glaze:
Poster's Notes:
Posted by Natalie Frankel
Nutritional Info Per Serving: N/A
2 tbsp. melted unsalted butter or margarine
1/2 cup plus 2 tbsp. unsalted butter or margarine
1-1/2 cups sliced almonds
5 ounces melted semisweet chocolate, cooled
5 eggs, separated
1/2 cup sugar
2 tbsp. unsalted butter or margarine
3 tbsp. honey
1/4 cup water or coffee
6 ounces semisweet chocolate, chopped
Generously brush 9" round cake pan with 1 tbsp. melted butter. Line bottom with round of parchment or wax paper. Brush with remaining melted butter. Sprinkle generously with sugar.
In heavy saucepan, combine butter, honey, and water. Bring to boil, remove from heat and add chocolate. Beat until stiff enough to spread or drizzle over cake. If glaze is not thick enough, return to heat and simmer 3 to 5 minutes, mixing constantly.
I made the flourless chocolate cake for dessert for seder and it was wonderful. (It's the best glaze I've ever found.) I sliced fresh strawberries and decorated the cake with it and made a ring of sliced strawberries around the cake on the plate. This is a delicious recipe for any time of the year.