A fancy cake for a special occasion. Happy baking!

Serves   12-16 

Prep Time  40 minutes

Cook Time  70 minutes

Adapted from original recipe by Maida Heatter

Ingredients

FOR CAKE

• 1¼ cup almond meal (or almond flour)
• 12 oz semisweet chocolate chips
• 1½ sticks unsalted butter room temperature
• ½ cup lavender honey
• 1 tsp vanilla extract
• 10 eggs, separated
• ¼ tsp salt

FOR ICING

• ¾ cup heavy cream
• 12 oz semisweet chocolate chips

FOR WHIPPED CREAM

• 1 cup heavy cream
• 1 TBS lavender honey
• ½ tsp vanilla extract

Instructions

FOR CAKE

1. Adjust rack of oven one third up from bottom. Preheat to 375 °F. Butter pan on bottom and sides, line bottom with a round of parchment paper cut to fit inside pan, then butter paper and dust bottom and sides with a bit of almond meal or flour, shake out excess.
2. In a food processor or coffee grinder, grind almond meal to a fine powder and set aside. (Skip step if using almond flour.)
3. Place the chocolate chips in the top of a double boiler, add about 2 inches of water to bottom and warm on medium heat to melt chocolate on top. Cover top with a paper towel to absorb any steam, then cover with lid. As chocolate begins to melt, stir and remove from heat. Let stand, stirring occasionally until completely melted.
4. Dry bottom of pan so no moisture gets into chocolate and transfer melted chocolate to a bowl to cool to room temperature.
5. In electric mixer, with paddle attachment, beat butter until soft. Gradually add lavender honey, beating until smooth, then add vanilla and beat a few seconds to combine. Then begin to add egg yolks, two or three at a time, beating after each addition. The mixture will look curdled which will go away after other ingredients are added, so just beat until the yolks are mixed into the butter and honey.
6. Add melted chocolate and beat until mixed through. Scrape sides of bowl with a rubber spatula as needed. Add the ground almond meal (or almond flour) and beat to mix. Transfer mixture to a large mixing bowl, the largest you have.
7. Wash the bowl of the electric mixer well and wipe out with a dash of white vinegar. Now add egg whites and salt to bowl and beat with beater attachment. Beat for approximately 5-7 minutes until just barely stiff, they should stand up straight when the beater is raised.
8. With a rubber spatula, fold about a quarter of the beaten egg whites into the chocolate mixture. Gently, fold in a second quarter of the egg whites. Continue to add egg whites, gently folding in to just blend the mixtures. This will make a large amount of batter.
9. Pour the batter into the prepared pan. Bake at 375 °F for 20 minutes, then reduce the oven temperature to 350 °F and bake for an additional 50 minutes (70 minutes total baking time). Test for doneness by inserting a toothpick into the center, it should come out clean.
10. Turn off the oven and open the door. Let the cake cool in the oven for 15 minutes, then remove it to a wire rack and cool completely. The cake will sink in the center during the cooling.

FOR ICING

1. In a heavy saucepan, cook heavy cream over moderate heat until just warm and a wrinkled skin forms on the top.
2. Add chocolate chips, reduce heat to low and stir with a small wire whisk until smooth. Cool by transferring to a small bowl to stop the cooking and stir occasionally. Icing will slightly thickened.

FOR WHIPPED CREAM

1. Place bowl and beater of electric mixer into refrigerator to chill.
2. Once cold, add heavy cream, lavender honey and vanilla extract and whip until holds a soft shape but not stiff. Whipped cream can be made ahead, refrigerated and whipped slightly with a wire whisk just before serving.

TO ASSEMBLE CAKE

To remove cake from pan, cover with a wire rack and turn pan over onto the rack. Remove the pan and parchment paper.

Cover cake with another wire rack and turn over again. The cake will most likely not look level on top. With a long, thin, sharp knife trim the top to make level.

Transfer cake to a cake platter or dish. Cut four 10x3 inch strips of wax paper and slide each under one side of the cake to protect the platter from icing as it may drip over the sides of the cake.

Pour the cooled icing over the top of the cake, carefully spreading so that only a small amount drips over the sides of the cake. Spread until top is smooth. Remove the strips of wax paper.

You may refrigerate the cake so the icing hardens a bit, but you do not have to do this. Serve with big spoonfuls of whipped cream.