---------- Recipe via Meal-Master (tm) v8.05
       Title: Bruce Marder’s Flourless Chocolate Cake
  Categories: Cakes, Chocolate
       Yield: 8 servings
       2 tb Unsalted butter or margarine
            ; melted
     1/2 c  Plus 2 tb unsalted butter
            ; or margarine
   1 1/2 c  Almonds; slice
       5 oz Semisweet chocolate;
       5    Eggs; separate
     1/2 c  Sugar
            Chocolate glaze:
       2 tb Unsalted butter/margarine
       3 tb Honey
     1/4 c  Water or coffee
       6 oz Semisweet chocolate; chop
   Generously brush 9 round cake pan with 1 tb butter. Line
   bottom with round of parchment or wax paper. Brush with
   remaining melted butter. Sprinkle generously with sugar. In
   food processor fitted with knife blade, cream butter. Add
   almonds and beat until mixture comes together. Add melted,
   cooled chocolate and blend well. Add egg yolks, 1 at time,
   and continue blending until smooth and fluffy. In large
   bowl of electric mixer, beat egg whites until foamy. Add
   sugar and beat until smooth and firm. Fold in 1/3 of egg
   white mixture to lighten and fold in remaining egg whites
   gently but thoroughly. Spoon batter into prepared cake pan.
   Bake at 400 degrees 10 minutes, then reduce oven
   temperature to 250~ and bake 1 hour and 30 minutes, until
   cake is crusty on top and wood pick inserted in center
   comes out dry. Cool on rack. Invert onto large plate, peel
   off parchment paper and invert onto cake plate. Pour
   Chocolate Glaze over cake and spread or tilt cake until
   completely covered.
   CHOCOLATE GLAZE-In heavy saucepan, combine butter, honey
   and water. Bring to boil, remove from heat and add
   chocolate. Beat until stiff enough to spread or drizzle
   over cake. If glaze is not thick enough, return to heat and
   simmer 3 to 5 minutes, mixing constantly. 567 cal; 43 gr
   fat; 68% fat; 1.28 grams fiber