Rich Chocolate Cake With Creme Anglaise

• 1 cup unblanched whole almonds, coarsely chopped
• 2 cups whole milk
• 4 egg yolks
• 23 cup sugar
• 1 teaspoon vanilla extract
• 10 ounces best-quality semisweet chocolate, chopped
• 23 cup dark brown sugar
• 1/2 cup unsalted butter
• 4 eggs, separated
• 1 1/2 teaspoons vanilla extract
• 1/2 cup slivered almonds, toasted and ground
• 6 tablespoons all-purpose flour
• 1/4 teaspoon kosher salt

1. To make the creme anglaise, preheat the oven to 350 degrees.
2. Place the almonds on a baking sheet and toast until nicely browned, stirring twice, about 10 minutes; watch carefully to prevent burning.
3. Place in a saucepan with the milk and bring just to a boil.
4. Remove from heat, cover and let stand 15 minutes.
5. Whisk the egg yolks and sugar together until pale yellow.
6. Bring the milk mixture back to a simmer.
7. Whisking constantly, add the milk to the yolk mixture.
8. Return sauce to pan over low heat and cook, stirring constantly, until thick enough to coat the back of a spoon; do not let it simmer.
9. Strain through a fine sieve.
10. Stir in the vanilla.
11. Refrigerate until cold.
12. To make the cake, preheat oven to 350 degrees.
13. Butter a 10-inch springform pan.
14. Place chocolate, brown sugar and butter in a metal bowl over a pan of barely simmering water until melted.
15. Mix well.
16. Stir in egg yolks and vanilla, then almonds, flour and salt.
17. Whip egg whites until firm but not dry.
18. Stir 1/3 of the whites into chocolate mixture.
19. Fold in remaining whites.
20. Scrape batter into prepared pan and bake until a toothpick inserted into center comes out only slightly wet, about 30 minutes.
21. Cool.
22. To serve, spoon sauce onto each plate and top with a slice of cake.

almonds, milk, egg yolks, sugar, vanilla, chocolate, brown sugar, unsalted butter, eggs, vanilla, slivered almonds, allpurpose, kosher salt

Taken from cooking.nytimes.com/recipes/832 (may not work)