Campanile Chocolate Almond Cake

• CAKE
• 12 oz butter
• 1 1/2 cup sugar
• 16oz almond paste
• 8 eggs
• 9oz cocoa powder, sifted
• GLAZE
• 2 lbs Valhrona Caraque chocolate, chopped
• 1 1/2 lbs butter
• 1/2 cup corn syrup
• 1/2 cup brandy or rum
• 1/2 cup slivered almonds, lightly toasted

1. CAKE
2. 1. In a mixer cream the butter and sugar till white and fluffy.
3. 2. Crumble and add the almond paste piece by piece. Does not have to be completely blended in.
4. 3. Add eggs and mix.
5. 4. Add sifted cocoa and mix. Divide mixture among two sprayed 8' x 1 1/2" rings, spreading. Batter will even out while baking. Bake at 325 approx. 15 minutes. Watch carefully, outside and center should feel firm.
6. 5. Chill the cakes and then glaze with bottom up.
7. GLAZE
8. 1. Melt chocolate and butter in a double boiler.
9. 2. Stir in corn syrup and off heat stir in brandy.
10. ASSEMBLY
11. 1. Put cakes on a cardboard and trim it to exact size of cake. Ladle glaze onto cake while hoLding over a bowl. It should be a very thin layer to fill the holes. Tap the cake on the counter to settle the glaze.
12. 2. Chill till firm, then ladle a second layer of glaze. Be sure there are no legs on the sides. Chill till tacky then apply almonds to sides of cake.

cake, butter, sugar, almond paste, eggs, cocoa, caraque chocolate, butter, corn syrup, brandy, slivered almonds

Taken from www.epicurious.com/recipes/member/views/campanile-chocolate-almond-cake-51986401 (may not work)