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Tort Kosciuszko (Rich Polish Chocolate Gâteau)

(for 8-10 people)

Cake:

4 eggs
½ cup granulated sugar
1 cup ground almonds
2/3 cup semisweet chocolate pieces

Topping:

1-1/4 cups whipping cream
1 tbsp rum or brandy
cake crumbs (see stage 6)

Frosting:

2/3 cup semisweet chocolate pieces
1 tbsp black coffee
½ tbsp butter

Decoration: whole blanched almonds


1. Put eggs and sugar into large bowl and beat until thick, the mark of the beater should show in the mixture.

2. Fold in ground almonds, then chocolate which has been melted over hot water.

3. Put ¾ of mixture into greased and lined 8-inch pan; put rest into smaller pan to use for crumbs.

4. In preheated 325-350 F oven, bake cake in center of oven and small cake above this.

5. Remove small cake carefully after approximately 25 minutes and cook large cake for 45-50 minutes, watching carefully that it does not scorch.

6. Keep until next day, make crumbs from small cake.

7. Beat cream until just stiff, fold in rum or brandy and crumbs.

8. Spread smoothly over top of cake.

9. Melt chocolate for the frosting with coffee and butter over hot water.

10. Allow to cool but remain soft, then spoon over center of the top of the cake. Decorate with almonds.

To vary: use ground hazelnuts.