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1
Preheat oven to 350F.
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2
In a food processor, place the almonds and 3/4 cup sugar and process until the almonds are finely grated.
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3
In a mixing bowl, beat the egg whites until foamy, add the cream of tartar, and beat until soft peaks form when the beater is raised slowly.
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4
Gradually add the remaining 2 tablespoons sugar, beating until stiff peaks form when the beater is raised slowly.
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5
Fold in the grated almond mixture.
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6
Using a 1-gallon zip-seal bag with one corner cut off, or a pastry bag fitted with a large plain number 6 (1/2-inch) tip, pipe the batter on to the prepared baking sheets to form three 8-inch circles, starting with the perimeter and spiraling inward toward the center.
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7
Use a small metal spatula to fill in any gaps with the leftover batter and to smooth the surface.
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8
Bake for 15 to 20 minutes, or just until the discs begin to brown.
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9
Remove baking sheets to a rack.
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10
Loosen the circles from the sheets, and allow them to cool completely on the sheets before transferring to a work surface or serving plate.
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11
The will, have expanded to about 9-inches.
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12
To obtain a perfect circle, invert a cake pan over the circles and trim any excess with a sharp knife.
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13
The recipe makes three discs.
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14
Freeze one for another use, or, if desired,to make a higher cake.
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15
Make extra ganache (1 pound chocolate; 1 2/3 cups cream) and use the third disc to create another layer.
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16
the original version makes a very low, European style cake.
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17
Ganache: Break the chocolate into pieces and process in a food processor until very fine.
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18
Heat the creme fraiche to the boiling point, and with the motor running, pour it through the feed tube in a steady stream.
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19
Process a few seconds until smooth.
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20
Transfer to a bowl and cool for several hours, until it reaches frosting consistency.
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21
In cool weather ganache can remain unrefrigerated for at least 3 days or as long as 2 weeks.
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22
At room temperature it remains spreadable.
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23
Place one disc of the circles on a cardboard round or serving plate, and top with an even layer of about two thirds of the chocolate ganache.
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24
Place the second disc on top, flat side up.
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25
Refrigerate for at least one hour.
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26
Using a long metal spatula, spread the remaining ganache evenly on top of the succes and a thin layer around the sides.
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27
Place a few tablespoons of cocoa in a flour dredger or fine strainer, and sprinkle it evenly over the top of the succes.
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28
For decorative marking slightly press a cake rake on top of the cocoa and lift away carefully.
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29
Store airtight, 5 days refrigerated.
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30
Remove from the refrigerator at least one hour before serving.
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31
Almond Meringue layer cake filled with chocolate ganache and dusted with cocoa.
