Robert Redford’s Cake (introduced in the early 1980’s)

1 ½ sticks unsalted butter, plus additional for greasing pan

Fine breadcrumbs or flour for dusting

1 c. blanched hazelnuts or almonds

12 oz. semisweet chocolate

½ c. honey

10 eggs, separated

¼ tsp. salt

For frosting:

¾ c. heavy cream

12 oz. semisweet chocolate

Preheat oven to 375°. Butter a 10×3” 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 food processor. Set aside. Break up chocolate and melt in top of double boiler over shallow, warm water on moderate heat. Transfer to bowl and let cool. Meanwhile in bowl of 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. (Mixture will look curdled, but it’s OK). Add nuts and chocolate mixture. In another bowl, beat egg whites with salt until whites barely stand up when beater is raised. Fold egg white into chocolate in 3 batches. Pour into pan. Bake at 375° for 20 minutes. Reduce temperature to 350°. Bake for 50 minutes more, until cake tester comes out clean. Remove and let cool. Remove from pan. With long sharp knife, level top. To make frosting: Break up chocolate. In saucepan over MEDIUM heat, cook cream until it forms a skin on top. Add chocolate, reduce heat to LOW and stir with whisk until smooth top and sides until covered. Serve immediately, or sore overnight at room temperature. Serves 16.

This cake has been described as “Nuetella on Crack” and is since it was published in the New York Times, it is still their most requested recipe.