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Ingredientes
- 1 c. Almonds, toasted and cooled
- 4 Tbsp. Sugar
- 1/3 c. Sugar
- 2 Tbsp. Vegetable oil
- 3/4 c. Unsalted butter
- 1/2 c. Whipping cream
- 1 lb Bittersweet chocolate, finely minced
- 6 lrg Large eggs, separate and bring to room temperature
- 1 c. Whipping cream, chilled
- 2 Tbsp. Amaretto Powdered sugar
- 1/2 c. Sliced almonds, toasted
Direcciones
- Position rack in center od oven and preheat to 350F. Butter and flour 9" springofrm pan. Shake out excess. Line bottom of pan with parchment paper; butter paper.
- Combine 1/2 c almonds and 2 tbsp sugar in processor. Pulse till nuts are finely grnd. Transfer to a large bowl. Combine remaining 1/2 c almonds and oil in processor. Process till mix is thick and pasty (similar to peanut butter), scraping bowl frequently, about 3 min.
- Stir butter and 1/2 c whipping cream in large saucepan over medium heat till butter melts and mix simmers. Remove from heat. Add in chocolate and whisk till smooth. Stir in both almond mixtures. Cold slightly.
- Using electric mixer, beat egg whites in large bowl till soft peaks form.
- Gradually add in 1/3 c sugar and beat till stiff peaks form. Beat egg yolks in another large bowl till very pale and thick, about 5 min. Gradually beat chocolate mix into eg yolks. Mix in egg whites in 3 additions.
- Pour batter into prepared pan. Bake cake till sides crack and puff and tester inserted in center comes out with moist batter attached, about 35 min. Transfer cake to rack. Cold cake to room temperature, about 2 hrs (center will fall slightly as cake cools). (Can be prepared 4 days ahead. Cover and chill.)
- Beat chilled cream, amaretto and remaining 2 tbsp sugar in large bowl till soft peaks form.
- Run small sharp knife around pan sides to loosen cake. Release pan sides.
- Dust cake with powdered sugar. Sprinkle toasted almond slices around top edge of cake. Serve chilled or possibly at room temperature with whipped cream.
- NOTES : Enjoy this dessert at room temperature if desired a creamy texture similar to which of a souffle, or possibly serve the cake cool if you prefer a dense, fudgy texture.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 12 servings | |
| Calories 471 | |
| Calories from Fat 381 | 81% |
| Total Fat 44.28g | 55% |
| Saturated Fat 24.33g | 97% |
| Trans Fat 0.06g | |
| Cholesterol 157mg | 52% |
| Sodium 53mg | 2% |
| Potassium 396mg | 11% |
| Total Carbs 23.21g | 6% |
| Dietary Fiber 6.8g | 23% |
| Sugars 11.0g | 7% |
| Protein 9.47g | 15% |
