Elizabeth David's Chocolate Cake
- 5 ounces bittersweet chocolate, chopped
- 6 tablespoons unsalted butter
- 1 tablespoon brewed espresso
- 1 tablespoon dark rum
- 1/2 cup sugar
- 1/2 cup whole blanched almonds, finely ground
- 3 large eggs, separated
- Preheat the oven to 300.
- Butter and flour an 8-inch round cake pan.
- In a large heatproof bowl set over a pan of simmering water, combine the chocolate with the butter, espresso and rum and stir until melted and smooth.
- Remove the bowl from the heat and stir in the sugar and ground almonds.
- Let the chocolate mixture cool slightly, then beat in the egg yolks, 1 at a time.
- In a clean stainless-steel bowl, beat the egg whites to stiff peaks.
- Stir 1/3 of the beaten whites into the chocolate mixture, then fold in the remaining whites until fully incorporated.
- Pour the batter into the prepared pan and bake for 45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Let the cake cool completely on a rack before inverting it onto a platter.
bittersweet chocolate, unsalted butter, espresso, dark rum, sugar, whole blanched almonds, eggs
Taken from www.foodandwine.com/recipes/elizabeth-davids-chocolate-cake (may not work)