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1
Chop a 1/2 cup of the bleached almonds into pea-sized pieces and set aside. If you do not have bleached almonds, you can do this easily by pouring boiling water over the almonds and letting them sit for 5 minutes. Drain the water and pinch the almonds between your fingers to remove the skin.
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2
Preheat the oven at 400u00b0 F.
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3
Cut the chocolate into chunks, place in a bowl with the butter and melt together over simmering water. Set aside to cool.
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4
Line the bottom and sides of a 7 1/2'' by 7 1/2'' pan with baking paper. To make this job easier, slightly soak the paper in cold water, then squeeze it and line the pan, drying any excess water with a kitchen towel.
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5
Whip the sugar, eggs and vainilla extract at high speed until they are light and fluffy. Fold into the cooled chocolate mixture.
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6
Put the remaining 1/4 cup almonds in a high speed food processor and reduce them to a powder.
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7
Sift the flour and the salt together and stir into the chocolate. Add the powdered almonds and mix them in thoroughly.
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8
Carefully add the chopped almonds and stir them carefully into the mixture.
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9
Spread the batter evenly into the prepared pan.
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10
Bake at 400u00b0 F for about 25 minutes or until the cake is completely set but still lightly soft. Let it cool completely.
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11
Meanwhile, make the glaze. Heat the heavy whipping cream together with the honey up to 185 u00b0 F Then, remove from the heat source, add the chocolate and stir continuously until it is completely melted. Add the butter and mix thoroughly.
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12
Pour this glaze over the brownie cake and spread it evenly. As an alternative, you can use 3/4 of the glaze to spread over the cake and reserve the other 1/4 to decorate the squares using a pastry bag.
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13
Once the glaze is set, cut into squares of the desired size and serve.
