*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
Preheat oven to: 350°F
Butter a 9-inch round pan. Fit bottom and sides of pan with a layer of parchment paper and set aside.
In a food processor combine almond slices, sugar and flour. Mix ingredients until almonds feel finer than cornmeal. Scrape into a bowl.
Add egg whites, salt, vanilla and almond extract. Stir ingredients until blended.
In a separate bowl combine butter and chocolate. Place over low simmering water and stir until melted. Remove from heat.
Pour into almond mixture and stir until just combined.
Scrape batter into prepared pan and place in oven. Bake until center bounces back when lightly pressed with a finger, about 40 minutes.
Cool for 15 minutes. Cover with plastic food wrap followed by a cookie sheet. Turn upside down. Remove pan and place a serving platter on the bottom of the cake. Flip upside down.
Prepare ganache and spread evenly over surface. Set aside.
Chop chocolate bar into small pieces and place 2/3 of it in a microwave proof bowl. Set 1/3 of remaining chocolate aside.
Select a saucepan which will nicely hold the above bowl. Fill saucepan with one inch of water and bring to a boil.
Once boiling turn to very low simmer and then place chocolate bowl on top. Stir constantly until chocolate is nearly melted and has reached 115°F.
Remove from heat and allow cooling to 112°F. Add remaining non melted chocolate and stir until most of chocolate has melted.
Using a metal offset spatula spread chocolate very thinly onto a granite or marble countertop. When chocolate starts to set and has the consistency of leather, scrape chocolate upwards using the spatula to create shavings.
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*Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.
Direcciones
Precaliente el Horno a 350 F.
Engrase con mantequilla una bandeja redonda de 9 pulgadas. Coloque en el fondo y a los lados una capa de papel parafinado cortado a la medida y ponga a un lado.
En un procesador de comida combine las rebanadas de almendras, azúcar y harina. Mezcle los ingredientes hasta que la almendra se sienta más fina que la maicena, vierta sobre un envase, raspando los lados.
Agregue las claras de huevo, sal, vainilla y extracto de almendra. Revuelva los ingredientes hasta que esté todo mezclado.
En un envase aparte combine la mantequilla y el chocolate. Coloque sobre agua que esta hirviendo lentamente y revuelva hasta que este derretido. Remueva del calor.
Vierta sobre la mezcla de almendra y revuelva hasta que esté bien combinado.
Vierta la mezcla, raspando el envase, sobre la vendeja antes preparada y coloque en el horno. Hornee hasta que el centro rebote cuando es ligeramente presionado con un dedo, alrededor de 40 minutos.
Deje enfriar por 15 minutos. cubra con una envoltura de plástico de comida y después una bandeja de galleta. Voltee. Remueva la bandeja y reemp0lace con un plato de servir. Voltee.
Prepare la salsa de chocolate y úntela de manera uniforme sobre la superficie. Ponga a un lado.
Corte la barra de chocolate en pedacitos pequeños y coloque 2/3 de esto en un envase seguro para usar en microondas. Coloque 1/3 del chocolate que sobre a un lado.
Seleccione una olla que pueda soportar de manera perfecta el envase mencionado arriba. Llene la olla con una pulga de agua y ponga a hervir.
Una vez que hierva baje el fuego y déjelo hervir poco a poco y luego coloque el envase con chocolate arriba. Revuelva constantemente hasta que el chocolate este casi derretido y haya alcanzado una temperatura de 115 F.
Remueva del calor y deje enfriar hasta que alcance 112 F. Agregue el resto del chocolate no derretido y revuelva hasta que casi todo el chocolate este derretido.
Usando una espátula de metal unte el chocolate de manera muy sobre el tope de granito o mármol. Cuando el chocolate se comience a enfriar y tenga la consistencia de cuero, rape el chocolate hacia arriba usando la espátula para crear virutas.
Coloque las virutas sobre el pastel así como las frambuesas.
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