Parozzo (Chocolate Cake from Abruzzo)

Source: Molto Italiano by Mario Batali

Makes 8 servings

1 1/2 cups sliced blanched almonds
3/4 cup sugar
1/2 cup all-purpose flour
6 tablespoons cornstarch
1/8 teaspoon freshly grated nutmeg
7 extra-large eggs, separated
5 tablespoons unsalted butter, melted and cooled

Glaze
6 ounces bittersweet chocolate, finely chopped
2 tablespoons unsalted butter

1. Preheat the oven to 375F. Butter a 9-inch round cake pan.
2. In a food processor, grind the blanched almonds to a fine powder; add a little of the sugar if necessary to keep the nuts from becoming a paste. Set aside.
3. Sift together the flour, cornstarch, and nutmeg into a small bowl. Set aside.
4. In a large bowl, beat the egg yolks with an electric mixer until blended. Gradually add the ground almonds and the (remaining) sugar, beating until light and fluffy. Gradually add the flour mixture and then the cooled butter, beating well after each addition.
5. In another large bowl, beat the egg whites with clean beaters until they form stiff, glossy peaks. Fold them into the batter.
6. Pour the batter into the prepared cake pan. Bake for about 40 minutes, until the cake is firm to the touch and golden. Let coll in the pan for 15 minutes, then turn out of the pan onto a rack and let cool completely.
7. To make the glaze, in a small heavy saucepan, melt the chocolate and butter over very low heat, stirring frequently until smooth. Remove from the heat.
8. Place the cake on a serving plate. Pour the chocolate glaze on top and spread it over the top and sides with a spatula. Serve at room temperature.