Elizabeth David's Chocolate Cake

By t1bishop

Ingredients

• 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

Preparation

Step 1

I. Preheat the oven to 300°. Butter and
flour an 8-inch round cake pan.

2. 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.

3. 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.
MAKE AHEAD
The cooled cake can be wrapped in plastic and stored overnight at room temperature.