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1
To make the cake, preheat the oven to 300 degrees.
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2
In a medium saucepan, combine the 1/2 c. of sugar with 1/3 c. water and bring to a boil, stirring, over high heat.
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3
Meanwhile, combine the chocolates and the butter in a medium bowl.
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4
When the sugar mix boils, pour it over the chocolates and stir till blended.
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5
Set aside.
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6
In a mixing bowl, combine the 1 1/2 Tbsp.
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sugar and the Large eggs.
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8
Using a mixer set at high speed, whip the Large eggs and sugar till the mix falls back onto itself in a slowly dissolving ribbon-like pattern when the beater is lifted.
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9
Add in 1/3 of the egg mix to the chocolate mix and mix in with a spatula to lighten.
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10
Mix in the remaining egg mix.
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11
Bring a kettle of water to a boil.
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12
Spray 6 (6-oz) ramekins or possibly 6 (2- by 3-inch) loaf pans with nonstick cooking spray and place them in a roasting pan just large sufficient to hold them.
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13
Divide the batter among the ramekins, place the roasting pan in the oven, and add in sufficient water to the pan to come three-quarters of the way up the sides of the ramekins.
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14
Bake till a cake tester inserted in the middle of the cakes comes out with just a few crumbs sticking to it, about 30 min.
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15
Allow the cakes to cold to room temperature, about 30 min.
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16
For the Sauce: In a small saucepan, combine the chocolate and cream and heat over low heat, stirring constantly, till the chocolate is melted.
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Cold for at least 30 min.
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18
For the Cream: Bring cream and almonds to a boil and store refrigerated for 24 hrs.
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19
Strain, add in vanilla and whip.
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20
For Plating: Dust plates with cocoa.
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Invert the ramekins onto the plates and add in a scoop of the almond cream to each.
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22
Drizzle the chocolate over the cake and cream, sprinkle with chocolate curls, if using, and serve.
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23
This recipe yields 6 servings.
