Saturday, November 16, 2013

Chocolate Almond Cake
½ lb. unsalted butter, cut into pieces
8 oz. bittersweet chocolate, cut into pieces
8 large eggs, separated
1-1/4C sugar
3/4C toasted almonds
1 Tbsp. amaretto or water

sifted powdered sugar
1/2C cream beaten with sugar and vanilla to taste

Preheat oven to 325F.  Butter a 10-inch spring form pan and line with parchment paper.  Butter the paper.  Grind the almonds with two tablespoons of the sugar and set aside.  Melt the chocolate and butter in a pan set over simmering water until melted.  Let cool slightly.  Beat yolks and ¾ cup sugar until thick.  Add the chocolate mixture and liqueur to the yolk mixture.

Beat the whites until soft peaks form.  Add remaining sugar and beat until almost stiff peaks.  Fold nut mixture and whites, alternately, into the chocolate mixture.  Turn the batter into the prepared pan and bake until firm around the edges – about 55 minutes. Let cool.  Run a knife around the edges of the cake pan to let the cake fall evenly.  Remove the sides of the pan and let cool.

Transfer cake to a serving platter off the parchment, dust with sifted powdered sugar, slice and serve with whipped cream.

MAKES:  8 – 10 servings

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