Danish Sarah Berhnardt Cakes (Kager)

• 1 egg white
• 1/2 cup sugar
• 1 (2-1/2 oz.) pkg. blanched slivered almonds, pulverized in a blender
• 1 tbsp. cornstarch
• 1 tsp. almond extract
• 1 cup (6 oz.) semisweet chocolate chips
• 1/3 cup butter
• 1 egg
• 1 tsp. grated lemon rind
• 1 tsp. sugar
• 1 tsp. vanilla
• 12 blanched almonds

1. Cover a baking sheet with parchment paper or grease and flour it.
2. Preheat oven to 350F.
3. In a large bowl, whisk the egg white until foamy; add the sugar, and beat until mixture holds soft peaks.
4. Fold in the pulverized almonds, cornstarch, and almond extract.
5. Spoon into 12 mounds evenly spaced on the prepared baking sheet, allowing plenty of space between them.
6. Bake until top is dry and cakes are a creamy color, about 10 minutes.
7. Remove from sheet and cool on rack.
8. Melt 1/2 cup of the chocolate chips in a small bowl over hot water.
9. Melt the butter in another pan.
10. Whip the egg with the lemon rind, sugar, and vanilla until light and fluffy.
11. Mix the COOLED chocolate and butter together and add the egg mixture.
12. When this has thickened, spread it over the base of the cakes, allowing the mixture to set.
13. Melt the remaining chocolate and pour over the firm chocolate layer.
14. Decorate each cake with an almond.

egg, sugar, blanched slivered almonds, cornstarch, almond extract, chocolate chips, butter, egg, lemon rind, sugar, vanilla, almonds

Taken from www.foodgeeks.com/recipes/20052 (may not work)