Free Maida Heatter's Book of Great Chocolate Desserts by Maida Heatter Page B

with the steel blade or grind in a blender. Or this may be ground in a nut grinder. Set aside.
    Place the 7 egg yolks in the small bowl of an electric mixer. Add the sugar and beat until the yolks are pale lemon-colored but not until thick.
    Add the ground chocolate and then the ground almonds and beat until mixed. Transfer to a larger mixing bowl.
    Add the salt to the 5 egg whites and beat (with clean beaters) until they hold a definite shape but not until they are stiff or dry.
    Add the beaten whites to the chocolate mixture and fold together only until incorporated.
    Turn into the prepared pan and rotate a bit briskly first in one direction, then the other, to level the batter.
    Bake for about 65 minutes until the top barely springs back when lightly pressed with a fingertip.
    Remove from the oven and immediately, with a small, sharp knife, cut around the sides to release. Let the cake cool in the pan for 10 to 15 minutes.
    Cover with a rack and invert cake pan and rack, remove the pan, peel off the paper slowly and carefully, cover with another rack and invert again, leaving the cake right side up to cool on the rack.
    The cake will be cut to make two layers. (It is a delicate and fragile cake so if you freeze it first it will be easier to cut and safer to handle).
    Meanwhile, prepare the buttercream.
BUTTERCREAM
    This takes a lot of beating and some chilling and more beating to dissolve the sugar and achieve its silken, smooth texture.
3 ounces (¾ stick) sweet butter
½ teaspoon vanilla extract
½ cup granulated sugar
2 eggs (graded large)
3 ounces (3 squares) unsweetened chocolate
    In the small bowl of an electric mixer cream the butter with the vanilla. Add the sugar and beat for 3 to 4 minutes. Add the eggs one at a time and beat at high speed for a few minutes after each addition.
    Meanwhile, place the chocolate in the top of a small double boiler over hot water on moderate heat. Cover until partially melted, then uncover and stir until completely melted.
    Add the warm melted chocolate to the buttercream and beat again for several minutes.
    Now, place the bowl of buttercream and the beaters in the freezer or the refrigerator until the mixture is quite firm.
    When you are ready to fill and ice the cake, prepare a cake plate by placing four strips of wax paper around the outer edges.
    Using a serrated bread knife cut the cake horizontally to make two even layers.
    Place the bottom layer of the cake, cut side up, on the plate, checking to see that the wax paper touches the cake all around. If you have a cake-decorating turntable or a lazy Susan, place the cake plate on it.
    To finish the buttercream, remove it from the freezer or refrigerator and beat again for several minutes. It should be beaten until it is soft enough to spread easily, light in color, and as smooth as honey. Don’t be afraid of overbeating now.
    Spread about one-third of the buttercream over the bottom layer, cover with the top layer, placing itcut side down, and spread the remaining buttercream smoothly over the sides and top.
    Remove the wax paper strips by pulling each one out toward a narrow end.
    Serve at room temperature.
    NOTE : When this was served on the Orient Express, the top was covered with toasted sliced almonds and confectioners sugar and the rim was decorated elaborately with mocha buttercream. I don’t think it needs any decoration but it lends itself to almost anything you might like to design for it—chocolate leaves, cones, curls, etc. Or cover the top with chocolate shavings and sprinkle with confectioners sugar. Or form a circle of whole toasted blanched almonds around the rim.

    Petit Gâteau au Chocolat
    6 P ORTIONS
     
    This is special! Small, dark, rich—a precious little gem. It should be made for a special occasion for few people. It is not too much for two or three, or it may be cut into eight small wedges.
    You will need a 6-inch round spring-form pan. Generally they are 3 inches deep. The cake will be only 1½