6 eggs
8 oz. of chocolate
1 cup of sugar
7 oz. of unsalted butter (14 Tbsp)
3/4 cup of powdered almonds
1/2 tsp of baking soda
3 Tbsp of cornstarch

• Butter a 9 inch mold and sprinkle with sugar.
• Preheat oven at 400°F.
• Soften butter at room temperature.
• Mix all dry ingredients (almonds, baking soda, corn starch).
• Separate the eggs.
• Beat egg yolks with sugar until it forms the ruban.
• Melt chocolate with 2 Tbsp of water in a double boiler and add to the egg yolks.
• Add the dry ingredients.
• Add the softened butter.
• Beat the egg whites to the soft peak stage (with a pinch of salt)
• Fold gently in the chocolate mixture.
• Fill 3/4 of the mold and cook at 375°F for 25 to 30 minutes.
• This cake must cook quickly to keep the center moist.  Leave in the mold for a while.
• Unmold and cool completely before glazing.

Glazing

6 oz of chocolate
3/4 cup of whipping cream

• On a small pan melt the chocolate in the cream and bring to a boil.
• Let cool to lukewarm before using.

Glace royale

1/2 cup of confectioner sugar
1/3 of a egg white
drops of lemon

• Combine the sugar, egg white and lemon juice in a small bowl.
• Work the mixture with a wooden spoon until smooth and creamy enough to form a ribbon.

• The cake is first glazed with chocolate then decorated with the glace royale (icing) while the glazing is still soft.
• Place some icing in a paper cornet.
• Cut the tip and draw lines on the surface of the glaze.
• Stoke the lines with the blade of a knife.