Roberts Redford Cake - butter

Method

• Preheat oven to 375 degrees.
• Butter a 10-by-3-inch round or springform cake pan.
• Line bottom with parchment.
• Butter parchment.
• Dust with fine breadcrumbs or flour.
• Shake out excess.
• To make cake: Grind nuts to a powder in a food processor.
• Set aside.
• Break up chocolate and melt in the top of a double boiler over shallow, warm water on moderate heat.
• Transfer to a bowl and let cool.
• Meanwhile, in the bowl of an electric mixer, beat butter until soft.
• Gradually add honey; beat until smooth.
• Add egg yolks, two or three at a time, beating until mixed after each addition.
• (The mixture will look curdled, but it is O.K.)
• Add nuts.
• In another bowl, beat egg whites with salt until whites barely stand up when the beater is raised.
• Fold egg whites into chocolate in three batches.
• Pour into pan.
• Bake at 375 degrees for 20 minutes.
• Reduce temperature to 350.
• Bake for 50 minutes more, until a cake tester comes out clean.
• Remove and let cool.
• Remove from pan.
• With a long sharp knife, level top.
• To make frosting: Break up chocolate.
• In a saucepan over medium heat, cook cream until it forms a skin on top.
• Add chocolate, reduce heat to low and stir with a whisk until smooth.
• Transfer to a bowl and stir occasionally until cool and slightly thick.
• Pour icing over cake and smooth top and sides until covered.
• Serve immediately, or store overnight at room temperature.