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1
In a double boiler or metal bowl set over a saucepan of barely simmering water combine chocolate and cream, stirring frequently until melted and smooth.
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2
Remove double boiler or bowl from heat and cool mixture.
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3
Chill filling 1 hour.
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4
Filling may be prepared up to this point 1 day ahead and chilled, covered.
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5
Preheat oven to 325 F. Line a buttered 8-inch round cake pan with wax paper and butter paper.
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6
Dust pan with flour, knocking out excess flour.
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7
On a baking sheet bake bread in oven until dry, about 5 minutes, and cool bread.
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8
In a food processor grind bread fine.
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9
In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate and 1/2 stick butter, stirring occasionally until smooth, and remove double boiler or bowl from heat.
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10
In a bowl whisk together bread crumbs, ground almonds, and cocoa powder.
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11
In a large bowl with an electric mixer beat together remaining 1/2 stick butter and 1/3 cup sugar until light and fluffy.
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12
Beat in yolks, 1 at a time, beating well after each addition.
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13
Beat in chocolate mixture, zest, and bread crumb mixture until batter is smooth.
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14
In another large bowl with cleaned beaters beat whites on low speed until frothy.
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15
Increase speed to medium and beat until they just hold soft peaks.
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16
Gradually add remaining 1/3 cup sugar and beat on high speed until stiff and glossy.
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17
Stir one fourth meringue into batter to lighten and fold in remaining meringue gently but thoroughly.
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18
Pour batter into pan, smoothing top, and bake in middle of oven 45 to 50 minutes, or until a tester comes out clean.
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19
Cool cake in pan on a rack 5 minutes and invert cake onto rack to cool completely.
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20
In cleaned bowl with cleaned beaters beat filling until light and creamy, about 2 minutes.
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21
In a double boiler or metal bowl set over a saucepan of barely simmering water combine glaze ingredients, stirring until smooth.
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22
Cut cake in half horizontally.
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23
On a cake plate spread filling between layers.
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24
Spread glaze over cake.
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25
Chill cake at least 1 hour and up to 4 before serving.
