-
1
To make the creme anglaise, preheat the oven to 350 degrees.
-
2
Place the almonds on a baking sheet and toast until nicely browned, stirring twice, about 10 minutes; watch carefully to prevent burning.
-
3
Place in a saucepan with the milk and bring just to a boil.
-
4
Remove from heat, cover and let stand 15 minutes.
-
5
Whisk the egg yolks and sugar together until pale yellow.
-
6
Bring the milk mixture back to a simmer.
-
7
Whisking constantly, add the milk to the yolk mixture.
-
8
Return sauce to pan over low heat and cook, stirring constantly, until thick enough to coat the back of a spoon; do not let it simmer.
-
9
Strain through a fine sieve.
-
10
Stir in the vanilla.
-
11
Refrigerate until cold.
-
12
To make the cake, preheat oven to 350 degrees.
-
13
Butter a 10-inch springform pan.
-
14
Place chocolate, brown sugar and butter in a metal bowl over a pan of barely simmering water until melted.
-
15
Mix well.
-
16
Stir in egg yolks and vanilla, then almonds, flour and salt.
-
17
Whip egg whites until firm but not dry.
-
18
Stir 1/3 of the whites into chocolate mixture.
-
19
Fold in remaining whites.
-
20
Scrape batter into prepared pan and bake until a toothpick inserted into center comes out only slightly wet, about 30 minutes.
-
21
Cool.
-
22
To serve, spoon sauce onto each plate and top with a slice of cake.
