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SUCCES
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Preheat oven to 350 degrees F.
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In a food processor, place the almonds and 3/4 c. sugar and process till the almonds are finely grated.
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In a mixing bowl, beat the egg whites till foamy, add in the cream of tartar, and beat till soft peaks form when the beater is raised slowly.
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Gradually add in the remaining 2 Tbsp.
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sugar, beating till stiff peaks form when the beater is raised slowly.
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Mix in the grated almond mix.
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Using a 1-gallon zip-seal bag with one corner cut off, or possibly a pastry bag fitted with a large plain number 6 (1/2 inch) tip, pipe the batter onto the prepared baking sheets to create three 8-inch circles, starting with the perimeter and spiraling inward toward the center.
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Use a small metal spatula to fill in any gaps with the leftover batter and to smooth the surface.
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Bake for 15 to 20 min, or possibly just till the discs begin to brown.
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Remove baking sheets to a rack.
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Loosen the succes from the sheets, and allow them to cold completely on the sheets before transferring to a work surface or possibly serving plate.
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The will, have expanded to about 9 inches.
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To obtain a perfect circle, invert a cake pan over the succes and trim any excess with a sharp knife.
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Rose says: Use superfine sugar (Castor) for the best texture.
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It is not actually necessary to use flour on the baking pan to keep it from sticking; however, the flour does have the desirable effect of keeping the succes from spreading.
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The recipe makes three discs.
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Freeze one for another use, or possibly, if you like, to make a higher cake.
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Make extra ganache (1 lb.
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chocolate; 1 2/3 c. cream) and use the third disc to create another layer.
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the original version makes a very low, European style cake.
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GANACHE
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Break the chocolate into pcs and process in a food processor till very fine.
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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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Process a few seconds till smooth.
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Transfer to a bowl and cold for several hrs, till it reaches frosting consistency.
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In cold weather ganache can remain unrefrigerated for at least 3 days or possibly as long as 2 weeks.
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At room temperature it remains spreadable.
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ASSEMBLING THE CAKE
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Place one disc of the succes on a cardboard round or possibly serving plate, and top with an even layer of about two thirds of the chocolate ganache.
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Place the second disc on top, flat side up.
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Chill for at least one hour.
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Using a long metal spatula, spread the remaining ganache proportionately on top of the succes and a thin layer around the sides.
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Place a few Tbsp.
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of cocoa in a flour dredger or possibly fine strainer, and sprinkle it proportionately over the top of the succes.
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For decorative markings lightly press a cake rake on top of the cocoa and lift away carefully.
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STORE
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Airtight, 5 days refrigerated.
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Remove from the refrigerator at least one hour before serving.
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Almond Meringue layer cake filled with chocolate ganache and dusted with cocoa.
