Chocolate Gâteau Alice

5 ounces semisweet chocolate
1/2 cup plus 2 tablespoons butter, softened
3/4 cup white sugar
3 eggs, separated
3/4 cup ground almonds
3/4 cup whole wheat flour
5 ounces almond paste
7 ounces semisweet chocolate
12-16 almonds
1 shortbread cookie

Grease an 8″ springform pan. Crush one shortbread cookie and sprinkle over the bottom of the pan. Shake to distribute evenly. Preheat oven to 350° F.

Melt 5 ounces of chocolate in a double boiler over low heat. Turn off the heat and allow to cool slightly. Cream together butter and 6 tablespoons of the sugar until light and fluffy. Stir in melted chocolate, egg yolks and ground almonds. Beat egg whites until stiff peaks form. Fold in remaining 6 tablespoons of sugar. Fold egg white mixture into chocolate mixture. Fold in the whole wheat flour. Scrape batter into pan and bake for 40 to 45 minutes until a toothpick inserted into the center comes out clean. Cool on a rack 10 minute, release the cake, and then continue cooling while you prepare the frosting.

Melt 7 ounces of chocolate in a double boiler. Lightly sprinkle flat surface with powdered sugar. Roll out almond paste large enough to cover top and sides of the cake. Spread a thin layer of the melted chocolate on the top and sides of cake to hold the almond paste in place. Cover cake with almond paste, trimming excess off the bottom. Spread the rest of the melted chocolate over the top and down sides of the cake. Garnish with almonds.
Allow chocolate to harden before serving.


Makes 12-16 servings.