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1
Preheat oven to 275 degrees.
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2
Butter and flour a 10-by-2-inch round cake pan and line with a circle of parchment paper.
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3
Put chocolate, butter, orange zest, vanilla and almonds in top of double boiler.
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4
Melt over hot water, stirring occasionally.
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5
Remove from heat as soon as chocolate is melted.
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6
Beat the egg yolks with half the sugar (in electric mixer, if desired) until mixture is thick and a slowly dissolving ribbon drops from a lifted beater.
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7
Fold lukewarm chocolate mixture into egg-sugar mixture with a large rubber spatula.
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8
Whip egg whites until foamy, then gradually add remaining sugar.
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9
Continue beating until stiff peaks form.
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10
Using rubber spatula, blend lightly but thoroughly into chocolate-egg mixture.
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11
Pour the batter into the prepared pan and bake for 1 hour and 20 minutes.
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12
Remove cake from oven and loosen sides with a sharp knife.
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13
Unmold onto a wire rack, then quickly and carefully reverse onto a second rack so that the cake is the right side up.
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14
The cake will sink slightly.
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15
Let cool.
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16
To make Creme Anglais, whisk egg yolks and sugar together, or beat in an electric mixer, until thick and lemon colored.
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17
Mix cornstarch with a little cold milk and add to rest of milk.
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18
Scald milk and pour over yolk mixture, whisking constantly.
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19
Pour custard into a heavy pan, preferably of tin-lined copper.
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20
Avoid using a plain aluminum pan, which discolors sauce.
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21
Stir with a wooden spoon over low to medium heat until custard starts to coat spoon and reaches 165 degrees Fahrenheit on a candy thermometer.
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22
Do not cook over too high a heat, or the eggs will curdle.
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23
Strain into a clean dry bowl and stir in vanilla.
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24
Let cool, stirring occasionally to prevent skin from forming.
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25
Cover with plastic wrap and refrigerate.
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26
Before serving, sprinkle the cake with sifted powdered sugar.
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27
If you wish, cut a large Christmas star of light cardboard and lay on top of the cake before dusting with sugar.
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28
Carefully remove the star, and the pattern will remain.
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29
Serve wedges of cake on dessert plates on a pool of Creme Anglais.
