Bruce Marder's Flourless Chocolate Cake
unsalted or margarine melted
plus 2 tablespoons
semi-sweet, melted and cool, null, null
|2 tb Unsalted butter||
semi-sweet, chopped, null, null
Generously brush 9 inch round cake pan with 1 tablespoon butter.
Line bottom with round of parchment or wax paper.
Brush with remaining melted butter.
Sprinkle generously with sugar.
In food processor fitted with knife blade, cream butter.
Add almonds and beat until mixture comes together.
Add melted, cooled chocolate and blend well.
Add egg yolks, 1 at time, and continue blending until smooth and fluffy.
In large bowl of electric mixer, beat egg whites until foamy.
Add sugar and beat until smooth and firm.
Fold in ⅓ of egg white mixture to lighten and fold in remaining egg whites gently but thoroughly.
Spoon batter into prepared cake pan.
Cool on rack.
Invert onto large plate, peel off parchment paper and invert onto cake plate.
Pour Chocolate Glaze over cake and spread or tilt cake until completely covered.
Chocolate Glaze In heavy saucepan, combine butter, honey and water. Bring to boil, remove from heat and add chocolate. Beat until stiff enough to spread or drizzle over cake. If glaze is not thick enough, return to heat and simmer 3 to 5 minutes, mixing constantly.