-
1
Prepare and chill pastry cream.
-
2
Preheat oven to 350 degrees.
-
3
In two mixing bowls, separate the egg yolks and whites.
-
4
Add 1/2 cup sugar to each bowl.
-
5
Beat the egg whites until moderately stiff, but not dry.
-
6
Beat the yolks at high speed until light yellow and thick, about 3 minutes.
-
7
Fold one third of the egg whites into the yolks, then fold in the remaining whites.
-
8
Gradually add the flour, folding in with a spatula.
-
9
Fold in the melted butter.
-
10
Pour the batter into a 10-inch greased springform pan.
-
11
Bake for about 25 minutes, or until the surface is golden and the center is dry when tested with a toothpick.
-
12
Remove from the oven and cool thoroughly.
-
13
Combine the chocolate with 2 tablespoons of water, and melt in a microwave oven or double boiler.
-
14
Reserve.
-
15
Using a long serrated knife, level the top of the cake and slice into two layers of equal thickness.
-
16
Reserve 1 1/2 cups of the pastry cream for the sides of the cake, and spread the remaining cream on one layer.
-
17
Top with the second layer.
-
18
Top the cake with the chocolate mixture.
-
19
Combine confectioners' sugar, corn syrup and 1 tablespoon of water.
-
20
Mix well.
-
21
Place in a piping bag with a 1/8-inch tip.
-
22
Pipe spiral lines starting from the center of the cake.
-
23
Score lines with the point of a paring knife, starting at the center and pulling outward to the edge.
-
24
Spread the sides of the cake with a thin layer of pastry cream, and press toasted almonds into the cream.
