Yield: 10 Servings
|8 ounces||Bitter/semisweet chocolate|
|2 ounces||Unsweetened chocolate,chop|
|½ cup||Heavy cream|
|4 ounces||Bitter/semisweet chocolate|
|4 ounces||Milk chocolate|
Preheat oven 350F. Butter & flour 9" springform pan w/2¾"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 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. Source: Bon Appetit, Mar'92,pp82