Elizabeth David's Gateau Au Chocolat Et Aux Amandes
Yield
1 cakePrep
10 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
unsweetened chocolate
|
|
| 3 | ounces |
butter
|
|
| 3 | ounces |
sugar, superfine
|
|
| 3 | ounces |
almonds
ground |
|
| 3 | large |
eggs
|
|
| 1 | tablespoon |
rum
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
unsweetened chocolate
|
|
| 86.7 | ml/g |
butter
|
|
| 86.7 | ml/g |
sugar, superfine
|
|
| 86.7 | ml/g |
almonds
ground |
|
| 3 | large |
eggs
|
|
| 15 | ml |
rum
|
|
Directions
Break the chocolate into small pieces; put them with the rum and coffee to melt in a cool oven.
Stir the mixture well, put it with the butter, sugar and ground almonds in a saucepan and stir over a low fire for a few minutes until all the ingredients are blended smoothly together.
Off the fire, stir in the well-beaten egg yolks, and then fold in the stiffly-whipped whites.
Turn into a lightly-buttered shallow sponge-cake tin, of 7 to 8 inches diameter, or a tart tin with a removable base.
Stand the tin on a baking sheet and cook in a very low oven, 290 degrees F., for about 45 minutes.
This cake, owing to the total absence of flour, is rather fragile, so turn it out, when it is cool, with the utmost caution.
It can either be served as it is, or covered with lightly whipped and sweetened cream.
