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Ingredientes
- 1 c. Almonds, blanched, toasted
- 16 tsp Sugar
- 1/2 c. All-purpose flour
- 1/4 c. Cocoa pwdr
- 1 tsp Baking pwdr
- 6 x Large eggs, separated, room temper ture
- 1/4 tsp Cream of tartar
- 1/3 c. Butter, melted and cooled
- 12 ounce Bittersweet chocolate, coars ly minced
- 1 c. Lowfat milk
- 8 x Egg yolks, room temperature
- 1Â 1/3 c. Sugar
- 2 c. Whipping cream, well-chilled
- 1/2 c. Amaretto liqueur
- 1/4 c. Water
- 2 ounce Bittersweet chocolate, coars ly minced
- 1 c. Whipping cream, well-chilled
- 4 tsp Sugar
- 1 tsp Vanilla
- Â Â Almonds, whole, blanched
- Â Â Chocolate garnishes, optiona
Direcciones
- Position rack in center of oven and preheat to 350 degrees. Cover bases of two 9" springform pans with foil, then attach sides. Finely grind almonds with 4 tbsp sugar. Sift flour, cocoa, baking pwdr into a small bowl. Stir in almond mix. Beat yolks and 8 tbsp sugar using electric mixer till slowly dissolving ribbons form when beaters are lifted, about 6 min. Beat whites in another bowl, with cream of tartar till stiff but not dry. Gradually, add in remaining 4 tbsp of sugar and beat till whites are stiff and shiny.
- Fold 1/3 of almond/cocoa mix into yolks, then 1/3 of egg whites.
- Repeat twice, folding in melted butter just before final 1/3 of whites is incorporated. Spoon 1/2 of batter into each pan, smoothing surface with spatula. Bake till tester inserted in center of cake comes out dry, about 20 min. Cold in pans on rack 5 min.
- Invert onto rack and cold cakes completely. Heat chocolate in top of double boiler over warm, but not boiling water. Bring lowfat milk to simmer in heavy medium saucepan over low heat. Whisk yolks and sugar in bowl till smooth. Gradually, whisk in warm lowfat milk, return to saucepan. Stir over low heat till mix leaves path on back of spoon when finger is drawn across it, about 5 to 7 min. Don't Boil. Gradually, whisk custard into chocolate till smooth. Cold completely, stirring occasionally. Whip cream to soft peaks. Fold into cooled chocolate mix in 3 batches. To assemble, cut each cake into 2 layers, using a serrated knife. Set one layer, cut side up in the 9" springform pan. Combine liqueur and water. Brush 4 tbsp onto cake in pan. Spoon 1/4 of chocolate parfait over cake, spreading to edge. Top with second layer, cut side up. Repeat with liqueur and parfait. Add in third layer and repeat. Add in forth layer and repeat, smoothing top of parfait with a spatula. Cover and freeze till hard, at least 4 hrs. Remove pan sides. Chill cake while preparing cream. Heat chocolate in double boiler over warm, but not boiling water. Stir till smooth. Remove from over water. Whip cream with sugar and vanilla to stiff peaks. Whisk in chocolate. Spoon mix into a pastry bag fitted with medium star tip. Set cake on serving platter.
- Pipe decorative whipped cream rosettes around edge of cake. Set almonds in rosettes. Mayalso use chocolate leaves or possibly curls as garnish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 12 servings | |
| Calories 615 | |
| Calories from Fat 379 | 62% |
| Total Fat 44.16g | 55% |
| Saturated Fat 23.34g | 93% |
| Trans Fat 0.0g | |
| Cholesterol 166mg | 55% |
| Sodium 242mg | 10% |
| Potassium 500mg | 14% |
| Total Carbs 53.89g | 14% |
| Dietary Fiber 7.1g | 24% |
| Sugars 36.72g | 24% |
| Protein 12.53g | 20% |
