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1
Butter and flour 2 (9 x 5 x 3-inch) loaf pans and set aside.
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2
Preheat the oven to 350 degrees.
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3
With an electric mixer cream the butter with 1/4 cup of the sugar and beat until it looks light and fluffy.
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4
Add the almond paste a bit at a time and continue to beat until the mixture looks light and fluffy.
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5
Add the yolks, 1 at a time, beating well after each addition, then beat in the vanilla.
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6
Beat the egg whites with a pinch of salt until soft peaks form.
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7
Add the remaining sugar, a tablespoonful at a time, until the egg whites are stiff but not dry.
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8
Fold one quarter of the beaten whites into the butter/almond paste mixture, then fold that lightened mixture back into the remaining egg whites, sprinkling and adding in flour as you fold.
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9
Add melted chocolate, cutting through the batter with rubber spatula to marble the batter.
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10
Pour the batter into the prepared loaf pans and bake for 1 hour and 15 minutes or until a cake tester comes out clean when inserted in the middle of the cake; the cakes should be golden brown and pull away from sides of the pan.
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11
Let them set in the loaf pans for 15 minutes.
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12
Run a sharp knife around the edges and loosen the cakes onto a rack to cool completely.
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13
Take remaining almond paste from can, stir in the grated orange zest and some whipped cream or even sour cream to make the mixture looser; fold in remaining whipped cream and use as a topping with sliced and sugared strawberries or raspberries.
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14
1 cup sifted dark unsweetened cocoa 2/3 cup heavy cream 1/3 cup unsalted butter 1 1/3 cups sugar 1 teaspoon vanilla
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15
Combine cocoa, heavy cream, butter and sugar in a saucepan.
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16
Over low heat cook, stirring constantly, until smooth and thick, about 5 minutes.
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17
Remove from heat, add vanilla.
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18
Drizzle glaze over slices of almond cake topped with ice cream.
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19
Store remaining glaze in covered jar, in the refrigerator for several weeks; reheat to boiling before reusing.
