Parisian Chocolate Almond Cake

• 3/4 cup plus 2 tablespoons blanched almonds
• 1-1/4 cups powdered sugar (divided)
• 8 ounces semisweet or bittersweet chocolate, chopped
• 1/2 cup (1 stick), plus 2 tablespoons unsalted butter, cut into 1/4-inch chunks
• 4 large eggs, separated
• 1/2 teaspoon cream of tartar
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup plus 2 tablespoons flour

In a food processor, grind almonds and 1/2 cup powdered sugar.

In a double boiler, melt chocolate and butter, whisking until smooth. Whisk egg yolks and remaining powdered sugar into chocolate mixture. Blend in almond mixture and remove from heat.

In a bowl, beat egg whites about 30 seconds; add cream of tartar and beat until foamy. Add granulated sugar and beat until soft peaks form. Fold whites into chocolate mixture very gently. Pour into pan and bake in preheated oven 30 minutes. Reduce heat to 350° and bake 30 - 35 minutes more. When done, tester inserted in cake will come out slightly damp.

Cool on rack 5 - 10 minutes. Run knife around cake and turn onto rack and let cool completely. Cut into 1-1/2 inch slices. Serve with fresh fruit and creme fraiche.

Makes 6 to 8 servings.