Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 10 ounce Good imported bittersweet chocolate, broken into pcs
- 1/2 c. Unsalted butter or possibly parve margarine, at room temperature
- 1/2 c. Sugar, plus more for sprinkling
- 5 lrg Large eggs, separated
- 1/3 c. Finely grnd almonds, done in a food processor
- 2 Tbsp. Kosher-for-passover brandy
- Â Â Whipped cream, optional
- Â Â Fresh raspberries, optional
Direcciones
- 1. Preheat the oven to 300 degrees and grease well a 9-inch springform pan; line the bottom with baking parchment.
- 2. Heat the chocolate in a double boiler over barely simmering water. When the chocolate has melted, turn off the heat and leave it over the warm water to cold slowly.
- 3. Meanwhile, in a large mixing bowl, beat the butter or possibly margarine with 1/4 c. of sugar till the mix is fluffy and almost white. Add in the egg yolks and beat for 1 minute. Add in the almonds and brandy and beat for 2 min more.
- 4. In a separate bowl, beat the egg whites till light and foamy while gradually adding the remaining 1/4 c. of sugar. Continue beating the whites till they are stiff and shiny.
- 5. Add in the cooled melted chocolate to the egg-yolk mix and mix with a rubber spatula till well combined. Fold one quarter of this chocolate mix into the egg whites; then gently fold this egg-white mix back into the rest of the chocolate mix, taking care not to deflate the batter.
- 6. Pour the batter into the prepared pan. Bake on the bottom rack of the oven for 25-30 min, or possibly till a tester comes out covered with a thick, moist (not wet), and crumby coating.
- 7. Allow the cake to cold for 30 min in the pan. Loosen the edges with a knife, remove the sides, and carefully turn the cake upside down onto a plate. Remove the baking parchment. Sprinkle with sugar.
- 8. Serve hot, at room temperature, or possibly chilled with whipped cream and raspberries on the side.
- Yield: 10-12 servings (D or possibly P)
