85g3 oz fine-quality bittersweet (not unsweetened) or semisweet chocolate, coarsely grated
1/2teaspoonground cloves
1teaspooncinnamon
1/4teaspoonground allspice
5large egg yolks
2teaspoonsfinely grated fresh lemon zest
4large egg whites
1/2teaspoonsalt
For the chocolate icing:
85g3 oz fine-quality bittersweet or semisweet chocolate, chopped
85g3/4 stick margarine or butter, cut into pieces
75g1/3 cup sliced almonds
22cm9-inch cake pan or springform pan ( I use a springform)
Instructions
For the cake:
Preheat oven to 180C (350°F). Butter pan and dust with sugar, knocking out excess.
Stir together ground almonds, chocolate, and spices in a bowl. Beat yolks with 1/4 cup sugar in another bowl with an electric mixer until thick and pale, then beat in zest.
Beat whites with salt with cleaned beaters in a large bowl until they just hold soft peaks. Gradually beat in remaining 1/4 cup sugar and beat until whites just hold stiff peaks.
Stir one third of whites into yolk mixture to lighten, then fold in remaining whites in 2 more batches. Fold in ground almond mixture.
Pour batter into mold and bake in middle of oven until golden and a tester comes out clean, about 45 minutes. Cool cake in mold on a rack 10 minutes, then invert onto rack and cool completely.
For the chocolate icing:
Melt chocolate with 1 tablespoon margarine in a small heavy saucepan over very low heat, stirring. Remove from heat and add remaining 5 tablespoons margarine, 1 tablespoon at a time, stirring until smooth. Transfer icing to a bowl and chill, covered, until slightly thickened and spreadable, about 30 minutes.
Spread icing over cake with a small metal spatula. Sprinkle almonds on the top and sides of the cake. Chill cake until icing is set, at least 1 hour. Transfer cake to a platter and bring to room temperature before serving.