Texture: rich and gooey; center will look undercooked
Cake refrigerates and freezes perfectly, but it should be brought to room temperature before serving so the glaze will become shiny again. It is easier to cut if refrigerated prior to serving.
1 stick butter, softened
1.5 c blanched almonds
3/4 c chocolate pieces OR 4 oz semi sweet chocolate
2/3 c sugar
grated rind of 1 large orange
1/4 c very fine breadcrumbs (about 1 slice firm white bread)
2 oz (squares) unsweetened chocolate
1/4 c butter, softened and cut up
2 tbsp honey
toasted slivered almonds
- Use some of the butter and butter the bottom and sides of an 8 in round cake pan. Line bottom with parchment paper or wax paper. If you use wax paper, butter it too.
- Grind nuts in blender or food processor.
- Melt chocolate for cake in double boiler over hot not boiling water.
- Cream butter in kitchenaid on high until soft and light.
- Add sugar to kitchenaid gradually, beating constantly.
- When sugar has been added, star adding eggs, one at a time, beating well after each addition.
- Now batter will look curdled. That’s okay. It all comes together in the end.
- Stir in melted chocolate, ground nuts, orange peel, and bread crumbs with a rubber spatula.
- Pour batter into prepared pan.
- Bake in preheated 375 F oven for 25 min.
- Cool cake for 25 min, then run spatula around edges and turn the cake out onto a cake rack. Remove and discard the paper. Cool completely before glazing.
- Combine chocolate, butter and honey in top of double boiler. Let mixture melt over hot water.
- Take the pan off the heat and beat the chocolate mixture until cold and beginning to thicken.
- Place the cooled cake on a rack over wax paper and pour the glaze over it.
- Tip the cake so the glaze runs evenly over the top and down the sides.
- Smooth the sides if necessary with a metal spatula.
- Garland the rim of the cake with the nuts placed fairly close together.