French Chocolate Cake
4 oz. (4 squares) semi-sweet chocolate
1/4 lb. (1 stick) unsalted butter, softened
2/3 rounded cup sugar 3 eggs 6 oz. unsalted almonds, skins
on, very finely ground
3/3 rounded cup. bread crumbs (preferably your own) Zest of
1 lg. orange
Preheat oven to 375 degrees. Butter bottom and sides of an
8-inch cake pan. Line bottom with parchment paper or wax
paper. If wax paper, butter it also. Melt chocolate in
double boiler over hot, not boiling, water. Cream the butter
and sugar in electric mixer. Add eggs, one at a time. Mix in
well, scraping down sides with spatula as needed. Add
almonds, mix, then bread crumbs. Add chocolate. Mix well,
add orange zest. Pour into cake pan and bake 25 minutes.
Remove from oven and let cool in pan placed on a rack for 30
minutes. Turn out into dish, remove paper and cool
completely.
Glaze For French Chocolate Cake:
2 oz. unsweetened chocolate (2 squares) 2 oz. semi-sweet
chocolate (2 squares)
4/2 stick butter (1/8 lb.) 1 Tbsp. honey
Melt chocolate and butter in top of double boiler, stirring
regularly. Add honey and stir well. Remove from heat. Beat
with wire whisk for 5 minutes to help cooling process and
assure smoothness. When the glaze mixture has cooled but is
still tepid. Pour over thoroughly cooled cake. This is a
very rich cake and densely chocolate. A small piece is a
completely adequate serving. Accordingly, this cake will
serve 8-10 easily.
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