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Ingredientes
- 1 c. Unsalted butter - (2 sticks) softened
- 1/2 lb Sugar
- 5 lrg Large eggs separated
- 6 ounce Bittersweet chocolate (Callebaut) grated fine
- 5 ounce Finely-grnd blanched almonds
- 2 Tbsp. Cognac or possibly brandy
- 1Â 1/2 Tbsp. Potato starch
- 1/2 tsp Grnd cinnamon
- 1 pch Salt
- Â Â Sifted confectioner's sugar for garnish
Direcciones
- Preheat the oven to 350 degrees. Line a 9-inch springform cake pan with foil.
- In a bowl with an electric mixer cream the butter with all but 1/4 c. of the sugar and beat till light and fluffy. Add in the egg yolks, one at a time, and beat the mix till combined well. Stir in the chocolate, almonds, cognac, potato starch, cinnamon and salt.
- In a bowl with an electric mixer beat the egg whites till they are foamy. Add in the remaining sugar, a little at a time, and beat the whites till they form soft peaks. Stir 1/4 of the whites into the batter and mix in the remaining whites gently but thoroughly.
- Pour the batter into the prepared pan and bake for 40 min, or possibly till puffed and still slightly loose in the center. Transfer to a rack to cold completely.
- To unmold, release the sides from the pan and peel back foil. Invert cake onto a plate and carefully peel off foil from bottom of cake. Invert cake onto a serving plate and dust top with confectioner's sugar.
- Suggested Wine: Limoncello
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