INGREDIENTS

INSTRUCTIONS

To make ganache, chop 2 oz of the chocolate into small pieces and
place in small bowl. Pour cream into a small saucepan and heat until
bubbles appear around edge. Pour hot cream over chocolate, let stand
several minutes, and stir until smooth. Pour ganache into 6 squares  of
a plastic ice-cube tray. Freeze until solid. Butter six 3-inch  metal
baking rings and place on a parchment-lined baking sheet; set  aside.
Melt butter and remaining 12 oz chocolate in a heatproof bowl  over
simmering water. Stir until smooth. Let cool slightly.  Meanwhile,
combine egg yolks, 6 tablespoons of the sugar, and the  vanilla in bowl
of an electric mixer. Beat until thick and pale  yellow, 5 to 8
minutes. Add chocolate butter mixture and thoroughly  combine. Fold in
ground almonds. In a separate bowl, beat remaining 4  tablespoons sugar
with the egg whites until stiff. Fold into egg  yolk-chocolate mixture.
Spoon about 3 T of batter into each ring.  Remove frozen ganache cubes
from freezer; you may need to dip the  bottom of the ice tray in hot
water to get them out. Place a cube in  the center of each ring. Spoon
remaining batter into rings, being  careful to keep ganache cubes in
center and cover them completely.  Freeze filled molds until solid,
about 1 hour. Heat oven to 375'.  Take baking sheet from a freezer.
Wrap any cakes to be saved and  replace in freezer; leave the rest on
sheet. Bake for 20 to 25  minutes. Remove from oven and let cool 5 to
10 minutes. To unmold,  cover one hand with a clean dish towel and pick
cake up on a spatula  with the other. Invert cake into hand, pull off
ring, then invert  again onto a plate and dust with confectioners'
sugar, if desired.  Serve immediately.  Martha Stewart Living/Feb. &
March/94 Scanned & fixed by Di and Gary  Posted to MM-Recipes Digest V4
#033 by John Merkel  <jmerk@doitnow.com> on Jan 31, 1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 597
Calories From Fat: 306
Total Fat: 35.7g
Cholesterol: 206.1mg
Sodium: 201.3mg
Potassium: 197.9mg
Carbohydrates: 63g
Fiber: 3g
Sugar: 46.4g
Protein: 12.3g