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* For the nicest looking shiny glaze, serve this cake on the day it is completed. The cake remains moist and delicious, however, for several days.
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1.
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Heat oven to 325F. Butter and flour an 8-inch square or 10-inch round cake pan. Cut the 4 ounces of chocolate into small pieces and melt in the top of a double boiler set over hot water, stirring frequently. Remove pan from hot water and cool slightly. In a food processor, nut grinder or blender, grind the 4 ounces of almonds to a powder. If you use a processor or blender, put 2 tablespoons of the sugar in the machine along with the nuts.
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2.
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Put ground nuts through a sieve to get rid of any remaining chunks. Toss the powdered almond mixture with the flour. Separate the eggs. Beat together the butter and 1/3 cup of the remaining sugar until creamy and light. Add the melted chocolate and the extract. Add the egg yolks, one at a time, beating thoroughly after each addition. Beat the whites to stiff peaks, add the remaining sugar, and beat until glossy. Fold in nut mixture. Gently followed egg white mixture into chocolate just until incorporated.
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3.
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Pour the batter into the prepared pan. Bake in a preheated oven until a toothpick inserted in the center of the cake comes out almost clean, about 30 minutes. Cool in the pan for about 10 minutes. Divide into individual servings if desired. Recipe can be made to this point up to a day ahead.
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CHOCOLATE GLAZE: Heat the chocolate and butter in the top of a double boiler set over hot water, stirring frequently, until just melted. Remove from hot water. Cool the chocolate glaze just until it thickens. It should remain pourable. Glaze whole cake or individual servings on a rack set over a pan to catch drippings. Garnish with almonds if desired.
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Serve at room temperature or refrigerate for up to 4 days.
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Serves 6.
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Recipe from Cook's Magazine, September/October, 1987.
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