"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chocolate Gateau Recipe

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This recipe for Chocolate Gateau, by , is from Grandmother's Receipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mary Carol Parish


3 eggs
3/4 c blanched whole almonds
5 squares (1 oz) semisweet chocolate
2/3 c butter
2/4 granulated sugar
2/3 c flour
1/4 c milk
1/2 tsp vanilla extract
1/2 salt

5 sq (1 oz) semisweet chocolate
3 T milk
1/4 c butter
1 c confectioners sugar
1/4 tsp almond extract
1/2 tsp vanilla extract
Toasted sliced almonds

Preheat Oven to 350 degrees F

Separate eggs
In blender, grind finely 3/4 c whole almonds
Lightly grease 9" x 2 " springform pan

In top of double boiler, melt 5 sq. of chocolate over hot water

In large bowl, cream butter until smooth, gradually beat in sugar 2 T at a time, beating well until light and fluffy.
Beat in egg yolks, add melted chocolate eating well. At low speed, beat in flour and milk, alternating. Beat until combined. Stir in 1/2 c ground almonds and vanilla.

In small bowl, beat egg whites and salt until stiff peaks form. With wire whisk, gently fold whites into the batter until just combined.

Spread evenly into pan. Bake 25 to 30 minutes. Cool in pan 10 minutes. Remove.

In double boiler, melt chocolate, milk and butter. Remove from heat. Add sugar and extracts. Beat until smooth.
Frost tops and sides of cake. Sprinkle with 1/2 c ground almonds. Decorate side of cake with sliced almonds.

Personal Notes:
Personal Notes:
This was for David and Janet's wedding.




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