Make cake:
Preheat oven to 350°F. Butter mold 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.
Make icing: Melt chocolate with 1 tablespoon butter in a small
heavy saucepan over very low heat, stirring. Remove from heat
and add remaining 5 tablespoons butter, 1 tablespoon at a time,
stirring until smooth. Transfer icing to a bowl and chill, covered,
until slightly thickened and spreadable, about 30 minutes. Decorate
cake: Spread icing over cake with a small metal spatula. Stick
points of almonds into cake in straight rows, following ridges,
to resemble a porcupine. Chill cake until icing is set, at least
1 hour Transfer cake to a platter and bring to room temperature
before serving.
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