Chocolate Cake Napoleon
|Eggs||6 Large, separated|
|Sugar||200 Gram (1 Cup)|
|Semi-sweet chocolate||4 Ounce, melted (100 Gram)|
|All purpose flour||100 Gram (2/3 Cup)|
|Baking powder||1 Teaspoon|
|Chopped almonds||80 Gram (3/4 Cup)|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Butter||25 Gram (2 Tablespoon)|
|Semi-sweet chocolate||4 Ounce (100 Gram)|
|Chopped pistachio nuts||1 Tablespoon|
Grease a 12-inch (30-cm) long Balmoral pan or a 12x4-inch (30x10-cm) loaf pan; sprinkle with fine breadcrumbs.
Preheat oven to 350°F(175°C).
To make cake, put egg yolks and half the sugar into a large bowl.
Beat until pale and creamy, 5 to 10 minutes with an electric mixer.
Beat egg whites until stiff; fold in remaining sugar.
Carefully fold into egg yolk mixture with melted chocolate.
Sift flour with baking powder; mix with almonds, cinnamon, cloves and salt.
Carefully fold flour mixture into egg mixture with brandy.
Melt butter; fold into mixture while warm.
Turn batter into prepared pan; smooth the surface.
Bake 50 to 60 minutes or until a wooden pick inserted in center comes out clean.
Remove from pan; cool on a rack.
To make frosting, melt chocolate in a double boiler over low heat.
Spread over cooled cake.
Sprinkle pistachios onto chocolate before it sets.