* Exported from MasterCook *
BITTERSWEET CHOCOLATE AND ALMOND CAKE
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces bittersweet (not unsweetened) or semisweet
chocolate -- chopped
1 cup unsalted butter -- (2 sticks)
3/4 cup slivered almonds -- toasted
3 tablespoons cake flour
1/4 teaspoon salt
5 large eggs
1 1/3 cups sugar
1 teaspoon vanilla extract
1 1/2 cups chilled whipping cream
Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2
3/4-inch-high sides. Stir chocolate and butter in heavy medium
saucepan over
low heat until smooth. Cool mixture to lukewarm.
Finely grind 1/2 cup almonds, flour and salt in processor. Using
electric
mixer, beat eggs, sugar and vanilla in large bowl until thick, about 2
minutes. Fold in almond mixture, then chocolate mixture. Pour batter
into
prepared pan.
Bake cake until tester inserted into center comes out with moist
crumbs
attached, about 1 hour 10 minutes. Cool cake in pan on rack (center
will
fall). Press edges down with fork to level top. Cover; refrigerate at
least
2 hours and up to 1 day.
Cut around cake; remove pan sides. Beat cream in large bowl to firm
peaks.
Mound cream atop cake; sprinkle with remaining 1/4 cup almonds.
Serve 10 to 12.
Bon Appétit
Too Busy To Cook?
May 1999
Michel Depardon, St.-Rémy, France
Epicurious.com © CondéNet, Inc.
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- -
Per Serving (excluding unknown items): 3752 Calories; 266g Fat (62.3%
calories from fat); 57g Protein; 306g Carbohydrate; 7g Dietary Fiber;
1556mg Cholesterol; 922mg Sodium. Exchanges: 2 1/2 Grain(Starch); 6
1/2 Lean Meat; 48 1/2 Fat; 18 Other Carbohydrates.
NOTES : This almost flourless cake is easy to prepare.
>From the files of [EMAIL PROTECTED]
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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