Ambassador’s Chocolate Cake
The cake tastes better if it is baked 2-3 days in advance.
Makes: 1 cake ❚ 1 stick (1/2 cup plus 1/2 oz / 120 g) butter, softened ❚ 1 1/8 cup (250 g) sugar ❚ 6 eggs, separated ❚ 2 3/4 cups (250 g) ground almonds ❚ 3/4 cup (120 g) semi-sweet baking chocolate, melted gently in a water bath with 5 tbsp espresso coffee
For the icing (optional):
❚ 1 1/8 cups (200 g) semi-sweet chocolate, melted gently over a water bath with 5 tbsp (75 mL) water
❚ 1 1/2 tbsp (20 g) butter
1. Preheat oven to 350 F.
2. In a large bowl, combine the softened butter with the sugar and beat until fluffy and white.
3. Combine, a bit at a time, 6 egg yolks, ground almonds and melted, coffee-infused baking chocolate.
4. Beat egg whites until stiff peaks form. Gently fold them into the batter.
5. Pour the batter into a springform pan that has been lined with parchment paper. Bake for 35 minutes.
6. If desired, you can ice the cake a day later. To make the icing, combine the melted semi-sweet chocolate and butter, and spread the icing evenly on the cake.