Chocolate-covered Almond Cake

Total Time: 3 hrs 55 mins Preparation Time: 25 mins Cook Time: 3 hrs 30 mins

Ingredients

• 8 ounces blanched whole almonds, lightly toasted
• 1 cup sugar
• 4 large eggs, room temp
• 1/3 cup flour
• 1/4 cup light olive oil
• 1/4 cup whole milk
• 2 teaspoons grated lemon zest
• 1/2 teaspoon ground cinnamon
• 3/4 cup dark rum
• 1/2 cup sugar
• 1/2 cup heavy cream
• 6 ounces good quality bittersweet chocolate, grated (at least 70% cacao)

Recipe

• 1 make the almond cake - place the almonds and 1/2 cup of the sugar in a food processor and process till very finely ground.
• 2 place the eggs in a warm mixing bowl and using an electric mixer, beat them till fluffy about 1 minute.
• 3 add the remaining 1/2 cup sugar and continue beating at high speed till the eggs are pale yellow and approximately triple in volume, 3 to 4 minutes.
• 4 working in batches, beat in the almond mixture and the flour, alternating with the olive oil and milk.
• 5 stir in the lemon zest and cinnamon.
• 6 position an oven rack in the center of the oven and preheat the oven to 350°.
• 7 line the bottom of a 9 inch springform pan with a circle of waxed paper.
• 8 generously butter the paper and the sides of the pan.
• 9 scrape the batter into the prepared springform pan and tap it on a counter to level the batter.
• 10 bake the cake on the center rack until a cake tester or toothpick inserted in the center comes out clean, about 45 minutes.
• 11 let cake cool on a rack for about 20 minutes.
• 12 while the cake is cooling, make the rum syrup: place the rum and sugar in a small saucepan.
• 13 add 1/2 cup water and heat, stirring over medium heat till the sugar is completely dissolved, about 2 minutes.
• 14 run a thin knife around the side of the cake to loosen it, then remove the side of the pan.
• 15 invert the cake onto a plate and remove the bottom of the pan and the waxed paper.
• 16 prick the cake all over with a fork and generously brush it with the rum syrup, waiting for the syrup to be absorbed before brushing on more.
• 17 cover the cake loosely with plastic wrap and let stand for about 1 hour to fully absorb the syrup.
• 18 make the chocolate ganache - place the cream in a small, heavy saucepan and heat it over medium heat till it is hot but not boiling, and begins to bubble around the edge.
• 19 place the chocolate in a metal bowl and pour the hot cream over it all at once.
• 20 let the cream stand while the chocolate melts, 2 to 3 minutes.
• 21 using a rubber spatula, slowly stir the chocolate mixture in a circular motion, starting at the center of the bowl and working your way out to the side.
• 22 be careful not to stir too vigorously or you will add too much air to the ganache.
• 23 keep stirring till all the chocolate is melted and completely blended with the cream.
• 24 (if by some chandce the ganache breaks - looks oily or curdled - you can fix it by heating 1/4 cup of heavy cream to a simmer, transfer it to a bowl and whisk in the broken ganache bit by bit).
• 25 let the ganache stand at room temp till thickened but spreadable, about 1 hour.
• 26 place the cake on a cake platter, spread the ganache generously over the top and sides, and chill for 30 minutes to 1 hour before serving.