Categories: Dessert

Ingredients

• 2 Tbsp unsalted butter, melted, plus more for pan
• 7 large eggs, seperated
• 1 C granulated sugar
• 1 C all-purpose flour; sifted
• 6 oz semisweet chocolate
• 4 C pastry cream (see other recipe)
• 1 C confectioners' sugar
• 1 tsp light corn syrup
• 1/2 C sliced almonds, toasted

Directions

1. Preheat oven to 350 degrees. Butter a 10" springform pan.

2. Place whites and yolks in separate mixing bowls. Add 1/2 C granulated sugar to each bowl. Beat the egg whites until moderately stiff, but not dry. Beat the yolks at high speed until light yellow and thick, about 3 minutes. Fold 1/3 of the egg whites into the yolks, then fold the remaining whites. Gradually add the flour, folding in with a spatula. Fold in the melted butter.

3. Spread the batter in the springform pan. Bake for about 25 minutes or until the surface is golden and a cake tester comes out clean. Remove from oven and cool thoroughly. Remove sides of pan.

4. Combine the chocolate with 2 Tbsp water, and melt in a microwave oven or double boiler. Reserve.

5. Using a long serrated knife, level the top of the cake and slice into two layers of equal thickness. Reserve 1-1/2 cups of the pastry cream. Spread the remaining cream on one layer. Top with the second layer.

6. Spread the cake with the chocolate mixture. Combine confectioners’ sugar, corn syrup and 1 Tbsp water. Mix well. Place in a piping bag with a 1/8" tip. Place a spiral line starting from the center of the cake. Score lines with the point of a paring knife, starting at the center and pulling outward to the edge. Spread the sides of the cake with a thin layer of pastry cream, and press toasted almonds into the cream.

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