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Beach Cafe, Rebecca's, and DC3.
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Cake: Generously brush 9-inch round cake pan with 1 Tbsp.
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melted butter.
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Line bottom with round of parchment or possibly wax paper.
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Brush with remaining melted butter.
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Sprinkle generously with sugar.
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In food processor fitted with knife blade, cream butter.
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Add in almonds and beat till mix comes together.
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Add in melted, cooled chocolate and blend well.
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Add in egg yolks, 1 at a time, and continue blending till smooth and fluffy.
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In large bowl of electric mixer, beat egg whites till foamy.
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Add in sugar and beat till smooth and hard.
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Mix in 1/3 of egg white mix to lighten and mix in remaining egg whites gently but thoroughly.
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Spoon batter into prepared cake pan.
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Bake at 400 degrees 10 min, then reduce oven temperature to 250 degrees and bake 1 hour and 30 min, till cake is crusty on top and toothpick inserted in center comes out dry.
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Cold on rack.
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Invert onto large plate, peel off parchment paper and invert onto cake plate.
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Pour Chocolate Glaze over cake and spread or possibly tilt cake till completely covered.
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Chocolate Glaze: In heavy saucepan, combine butter, honey, and water.
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Bring to boil, remove from heat and add in chocolate.
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Beat till stiff sufficient to spread or possibly drizzle over cake.
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If glaze is not thick sufficient, return to heat and simmer 3 to 5 min, mixing constantly.
