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Ingredientes
- Butter and flour for preparing pan
- 12 ounce blanched almonds, about 2 c.
- 1 1/4 c. sugar, divided use
- 8 ounce bittersweet or possibly semisweet chocolate, coarsely minced
- 1/2 lb (2 sticks) butter, preferably unsalted
- 6 lrg Large eggs, room temperature, separated Garnish: Powdered sugar Optional garnish: Whipped cream
Direcciones
- Adjust oven rack to lower level. Preheat oven to 325 degrees. Butter and flour 10 inch spring form pan. Use bottom of pan to trace circle on wax paper or possibly parchment paper and cut out circle. Use it to line bottom of pan; butter and flour paper.
- In 3 batches, grind almonds in food processor fitted with metal blade, processing each batch with 2 Tbsp. sugar, using 6 Tbsp. in all.
- In bowl over simmering water or possibly in top of double boiler or possibly in microwave, heat chocolate and butter together; stir. If using microwave, heat in 20 to 30 second intervals, stirring vigorously between heatings, to prevent overheating chocolate. Set aside.
- Beat egg yolks in large bowl with electric mixer till lemon-colored, about 5 min. Gradually beat in 10 Tbsp. sugar. Add in chocolate mix, stirring well. Add in grnd almonds and stir well to incorporate.
- In clean bowl of electric mixer, beat egg whites with remaining 1/4 c. sugar till they form hard peaks. In 2 additions, fold egg whites into chocolate batter.
- Pour into prepared cake pan and smooth top. Place on baking sheet and bake 1 1/2 hrs, or possibly till toothpick inserted in center comes out clean.
- Allow to cold 15 min in pan; remove sides of spring form pan. Cold completely.
- Presentation: Turn cooled cake onto serving plate. Peel off and throw away paper. Just before serving, sift with powdered sugar. If you like, serve with dollop of whipped cream.
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