Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 4 ounce Semisweet chocolate
- 4 ounce Slivered almonds
- 2/3 c. Confectioners sugar - PLUS 2 Tbsp.
- 1/2 c. Cake flour
- 3 x Large eggs
- 1 stk butter
- 1/2 tsp Almond extract
- Â Â CHOCOLATE GLAZE*
- 3 ounce Semisweet chocolate
- 2 ounce Butter
- Â Â Slivered almonds for garnish
Direcciones
- Servings: 6 Fat
- serving: Marks:*DIRECTIONS*
- *For the nicest looking shiny glaze, serve this cake on the day it is completed. The cake remains moist and delicious, however, for several days.
- PREPARATION: Heat oven to 325F. Butter and flour an 8-inch square or possibly 10-inch round cake pan. Cut the 4 ounces of chocolate into small pcs and heat in the top of a double boiler set over warm water, stirring frequently. Remove pan from warm water and cold slightly. In a food processor, nut grinder or possibly blender, grind the 4 ounces of almonds to a pwdr. If you use a processor or possibly blender, put 2 Tbsp. of the sugar in the machine along with the nuts. Put grnd nuts through a sieve to get rid of any remaining chunks. Toss the powdered almond mix with the flour. Separate the Large eggs. Beat together the butter and 1/3 c. of the remaining sugar till creamy and light. Add in the melted chocolate and the extract. Add in the egg yolks, one at a time, beating thoroughly after each addition. Beat the whites to stiff peaks, add in the remaining sugar, and beat till glossy. Mix in nut mix. Gently followed egg white mix into chocolate just till incorporated. Pour the batter into the prepared pan. Bake in a preheated oven till a toothpick inserted in the center of the cake comes out almost clean, about 30 min. Cold in the pan for about 10 min. Divide into individual servings if you like. Recipe can be made to this point up to a day ahead.
- CHOCOLATE GLAZE: Heat the chocolate and butter in the top of a double boiler set over warm water, stirring frequently, till just melted.
- Remove from warm water. Cold the chocolate glaze just till it thickens. It should remain pourable. Glaze whole cake or possibly individual servings on a rack set over a pan to catch drippings. Garnish with almonds if you like.
- Serve at room temperature or possibly chill for up to 4 days.
- Serves 6.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 6 servings | |
| Calories 618 | |
| Calories from Fat 418 | 68% |
| Total Fat 48.56g | 61% |
| Saturated Fat 26.81g | 107% |
| Trans Fat 0.0g | |
| Cholesterol 171mg | 57% |
| Sodium 240mg | 10% |
| Potassium 392mg | 11% |
| Total Carbs 48.64g | 13% |
| Dietary Fiber 6.8g | 23% |
| Sugars 26.28g | 18% |
| Protein 10.61g | 17% |
