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1
Preheat oven to 350 degrees Cake Mix 1 1/3 cups of sugar with butter until light and fluffy.
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2
Melt chocolate pieces.
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3
Blend ground almonds and melted chocolate into butter mixture.
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4
Slowly add Kahlua to mixture.
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5
Add egg yolks one at a time, mixing well.
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6
In separate bowl beat egg whites until soft peaks form then add remaining 2 tbsp sugar slowly until egg whites stiffen.
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7
Fold egg whites into butter mixture alternating with flour (starting and ending with egg whites).
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8
Pour into a greased 9-inch springform pan, lined with parchment or waxed paper and dusted with flour.
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9
Bake in a 350u00b0F oven 40 - 60 minutes. Please check to ensure cake is done.
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10
Cool overnight on a wire rack (do not remove cake from pan).
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11
Next day remove pan and glaze.
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12
Refrigerate until ready to serve.
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13
Glaze: Melt chocolate and two ounces of heavy cream in double broiler.
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14
Stir constantly until fully melted and warm BUT NOT HOT.
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15
Whisk in 4 remaining ounces of cream.
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16
Whisking until mixture is smooth and shiny.
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17
Stir in butter until melted.
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18
Let cool slightly then glaze cake.
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19
Cake will set in fridge.
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20
*NOTE: If glaze gets too thick, thin by heating on low.
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21
** Edited to change cooking time -- !
