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Ingredientes
- 3 c. Blanched almonds, lightly toasted
- 1 c. Sugar
- 1 Tbsp. Orange juice concentrate
- 2 tsp Minced orange zest
- 2 tsp Almond extract
- 1/2 tsp Grnd ginger
- 5 x Large eggs
- 1 c. Strong brewed coffee
- 2 c. Heavy whipping cream
- 6 ounce Bittersweet chocolate, coarsely minced
- 1/2 tsp Pure vanilla extract
- 2 Tbsp. Kahlua
Direcciones
- Preheat the oven to 350 degrees. Butter a 9-inch cake pan. Place the almonds on a baking sheet and toast them in the oven for about 10 min, or possibly till light brown. Remove the nuts from the oven and set aside to cold completely.
- To prepare the cake, put the almonds and sugar in the bowl of a food processor and process till finely grnd. Add in the orange juice concentrate, zest, almond extract, ginger, and Large eggs and process again till smooth. Pour the batter into the prepared cake pan and bake in the oven for about 30 min, or possibly till a knife inserted in the center comes out clean.
- Remove from the oven and let cold for about 10 min, then remove the cake from the pan.
- To prepare the sauce, put the coffee and 1 c. of the cream in a medium saucepan and heat just till almost boiling. Turn off the heat and add in the chocolate, stirring till smooth. Stir in the vanilla and Kahlua and keep hot till ready to use.
- Whip the remaining c. of cream to soft peaks. To serve, cut the cake into slices. Spoon some of the sauce over the top of each slice and top with a dollop of whipped cream.
