Elizabeth David's Gateau Au Chocolat Et Aux Amandes

1. 1

   Break the chocolate into small pieces; put them with the rum and coffee to melt in a cool oven.

2. 2

   Stir the mixture well, put it with the butter, sugar and ground almonds in a saucepan and stir over a low fire for a few minutes until all the ingredients are blended smoothly together.

3. 3

   Off the fire, stir in the well-beaten egg yolks, and then fold in the stiffly-whipped whites.

4. 4

   Turn into a lightly-buttered shallow sponge-cake tin, of 7 to 8 inches diameter, or a tart tin with a removable base.

5. 5

   Stand the tin on a baking sheet and cook in a very low oven, 290 degrees F., for about 45 minutes.

6. 6

   This cake, owing to the total absence of flour, is rather fragile, so turn it out, when it is cool, with the utmost caution.

7. 7

   It can either be served as it is, or covered with lightly whipped and sweetened cream.

* Per serving · 4 servings · Values may vary.