"This Chocolate Gateau is not only pretty and delicious but also fairly easy to make. It is perfect for any occasion where presentation matters and time is limited. I can easily prepare this cake on the same day I was entertaining guests."
Serves 12
For the cake:
- 3 eggs
- 3/4 cup whole, blanched almonds
- 5 ounces semisweet chocolate
- 2/3 cup butter
- 3/4 cup sugar
- 2/3 cup unsifted all-purpose flour
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
For the icing and finishing:
- 5 ounces semisweet chocolate
- 3 tablespoons milk
- 1/4 cup butter
- 1 cup powdered sugar
- 1/4 teaspoon vanilla
- Sliced almonds
1. Assemble the ingredients.
2. Preheat the oven to 350ยบ F. Lightly grease a 9x9x2 inch round cake pan and line with waxed or parchment paper.
3. Separate the eggs and place the whites in a small mixer bowl; reserve the yolks in a separate bowl. Grind the whole almonds in a blender until fine; set aside. Melt the 5 ounces of semi-sweet chocolate over hot, not boiling water.
4. Cream the butter in a large mixing bowl, then gradually beat in the sugar, 2 tablespoons at a time, until the mixture is light and fluffy. Beat the reserved egg yolks into the creamed butter until light. Add the melted chocolate and continue beating until well combined.
5. Alternate adding the flour and milk, beginning and ending with the flour, and mix until smooth. Stir in 1/4 cup of the ground almonds and vanilla extract.
6. Beat the egg whites with the salt until stiff peaks form. Gently fold into the cake batter until just combined.
7. Spread the batter in the prepared pan and bake for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan on a rack for 10 minutes.
8. Loosen the edge of the cake from the pan with a spatula, turn the cake onto a cooling rack, and continue to cool while preparing the icing.
9. For the icing, melt 5 ounces of semi-sweet chocolate with the milk and butter over hot water. Stir until melted and smooth, and remove from the heat. Add the powdered sugar and vanilla extract and beat until smooth.
10. Frost the cake. Sprinkle the top with the remaining 1/2 cup ground almonds. Decorate the top of the cake with overlapping almond slices around the edge.
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