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1
Grind 3/4 cup almonds
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2
Lightly grease a 9 x 2 inch layer cake pan.
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3
Preheat oven to 350F.
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4
top of double boiler, melt chocolate over hot (not boiling water).
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5
In large bowl, cream 2/3 cup butter until smooth.
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6
Gradually beat in sugar until light and fluffy.
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7
Beat in egg yolks until very light.
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8
Then beat in melted chocolate until combined.
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9
At low speed, beat in flour and 1/4 cup milk, alternately beginning and ending with flour.
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10
With wooden spoon, stir in 1/2 cup ground almonds and vanilla.
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11
Beat egg whites at high speed until stiff peaks form.
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12
With wire whisk using an over and under motion, gently fold egg whites into batter until just combined.
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13
Turn into prepared pan spreading evenly.
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14
Bake 25 minutes (no longer).
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15
Cool in pan on wire rack.
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16
Then loosen edges..
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17
Icing: In top of double boiler, melt chocolate with butter and milk.
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18
Stir with wooden spoon to combine; remove from heat.
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19
Beat in confectioners' sugar and almond extract.
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20
Ice top and side of cooled cake.
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21
Sprinkle top with remaining ground almonds.
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22
Decorate sides with sliced almonds.
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23
Alterations to cake in photo: Substituted coffee/esspresso instead of blanched almonds in Bateau.
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24
No set measurement, just added to taste to get coffee flavor with chocolate.
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25
Substituted vanilla extract for the Almond extract in icing.
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26
Substituted chocolate shavings/curls for almond slivers for side decoration as well as used some white chocolate shavings/curls on top.
