Elizabeth David's Chocolate Cake adapted from More Home Cooking by Laurie Colwin
Cut 6 tablespoons unsalted butter into 6 pieces, and let come to room temperature
⅛ teaspoon salt (I use fine sea salt.)
¼ cup sugar (The original recipe calls for ½ cup, but I reduced it to ¼.)
½ cup ground almonds (I use raw, unblanched almonds blitzed in a food processor)
1 teaspoon vanilla
1 tablespoon strong coffee
Elizabeth David recommends adding 1 tablespoon brandy or rum; Laurie Colwin recommends adding 1 tablespoon brandy. I omit the spirits completely. You choose.
3 large eggs, separated
Turn the batter into the prepared pan, and bake in the middle of the oven for 45 minutes. A cake tester will not come out clean. Remove from the oven, and place the cake pan on a rack. The cake may slump, and the top may crack. This is okay. Cool completely before removing the sides of the pan.
Melting Chocolate: Alice Medrich's Water Bath Method
Chop or break your chocolate into pieces and place the pieces in a heatproof bowl; stainless steel is good; tempered glass will also work. Place a wide skillet with about an inch of water on the stove, and put the bowl with the chocolate in the skillet. Watching carefully, bring the water in the skillet to a simmer, turn off the flame, and wait until the chocolate melts.