Deep Chocolate Gateau

DEEP CHOCOLATE GATEAU
www.RecipeGirl.com

CAKE:
2½ ounces bittersweet (not unsweetened) or semi-sweet chocolate, chopped
¼ cup (½ stick) unsalted butter
2 Tbs granulated sugar
2 Tbs honey
1 large egg
2 Tbs finely chopped toasted almonds
¼ tsp vanilla extract
1/8 tsp almond extract
pinch of salt

GLAZE:
¼ cup whipping cream
2 ounces bittersweet (not unsweetened) or semi-sweet chocolate, chopped
1 Tbs honey
1 drop almond extract
1 Tbsp. + of sliced almonds, toasted

1. Prepare cake: Preheat oven to 325°F. Butter 9×5-inch metal loaf pan. Line bottom of pan with parchment paper. Butter parchment.

2. Combine chocolate and butter in heavy, small saucepan. Stir over low heat until melted. Cool slightly. Whisk sugar, honey and egg to blend in medium bowl. Stir in chocolate mixture, almonds, vanilla, almond extract and salt. Pour into prepared pan. Bake until tester inserted into center comes out clean, about 30 minute. (Cake will only be about ½-inch high.) Cool 10 minutes in pan. Turn out onto rack; carefully peel off parchment. Cool completely.

3. Prepare glaze: Bring cream to boil in heavy, small saucepan. Remove from heat; add chocolate and stir until melted. Mix in honey and almond extract. Let cool for a few minutes.

4. Cut cake in half to make two equal squares. Place 1 half on rack with a piece of foil placed underneath. Spread with about 3 Tbsp. glaze. Top with second half of cake. Pour glaze on top of cake and gently push over sides and spread onto sides. Let the chocolate drip off the sides of the cake. If you need more glaze, scoop up the chocolate that puddles onto the foil. You should have plenty.

5. Press sliced almonds decoratively into the sides of the cake. Draw tip of knife across top of cake from 1 corner to the opposite corner. Sprinkle toasted, chopped almonds over top of cake, covering 1 triangle only. Gently transfer to clean plate and chill until set.

Servings: 2
Recipe Source: Adapted from Bon Appetit

Cooking Tips
*This cake may be made 1 day ahead. Keep chilled. Let stand at room temperature for 30 minutes before serving.

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RATE THIS RECIPE[ratings]

“I loved that this recipe was designed for just two people. I hate having leftovers of decadent desserts lying around! This was super chocolatey rich and delicious.”
-San Diego, CA