Preparation / Directions:
Preheat oven to 350 degrees. Cover base of 9" springform pan with
foil and then attach sides. Butter and flour foil and pan sides.
Finely grind almonds with 2 tablespoons sugar in processor. Sift flour,
cocoa and baking powder into small bowl. Stir in almond mixture. Beat
yolks and 4 tablespoons sugar until slowly dissolving ribbon forms when
beaters are lifted, about 5 minutes. Beat whites with cream of tartar
in another bowl until stiff, but not dry. Gradually add remaining 2
tablespoons of sugar and beat until whites are stiff and shiny. Fold
1/3 of almond-cocoa mixture into yolks, then 1/3 of whites. Repeat
twice, folding in butter just before final 1/3 of whites is
incorporated. Spoon batter into prepared pan, smoothing surface. Bake
until tester inserted into center of cake comes out dry, about 20
minutes. Cool in pan on rack 5 minutes. Invert onto rack and cool
completely.
Parfait
6 oz. semi-sweet chocolate, coarsely chopped
1/2 cup milk
4 eggs, room temperature
2/3 cup sugar
1 cup whipping cream, well chilled
Melt chocolate. Bring milk to simmer in a heavy, medium saucepan over
low heat. Whisk yolks and sugar in bowl until smooth. Gradually whisk
in hot milk; return to saucepan. Stir over low heat until mixture
leaves path on back of spoon when finger is drawn across, about 5
minutes. DO NOT BOIL. Gradually whisk custard into chocolate until
smooth. Cool completely, stirring occasionally. (This step may be
prepared in the microwave, following manufacturer's guidelines for
preparing custard. Remember to take the quantity into consideration
also.) Whip cream to soft peaks. Fold into chocolate mixture in 3
batches.
To assemble:
Cut cake into 2 layers. Set bottom layer cut side up in 9" springform
pan. Spoon half of chocolate parfait over spreading to edge of cake.
Top with second layer, cut side up. Spread with remaining parfait.
Cover and freeze until firm, at least 4 hours. Remove pan sides.
Refrigerate cake while preparing cream, if desired. If not, cut and
serve.
Chocolate Whipped Cream
1 oz. semi-sweet chocolate, coarsely chopped
1/2 cup whipping cream, well chilled
2 teaspoons sugar
1/2 teaspon vanilla
7 whole blanched almonds
Melt chocolate. Stir until smooth. Whip cream with sugar and vanilla
to stiff peaks. Whisk in chocolate. Spoon mixture into pastry bag
fitted with medium star tip. Set cake on platter. Pipe 12 rosettes of
chocolate cream around top edge of cake and 1 large rosette in center.
Set almond on alternate rosettes and in center. Serve immediatel
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