Bittersweet Chocolate And Almond Cake
Serves: 2
Zoie Ernser
1 January 1970
Based on User reviews:
48
Spice
46
Sweetness
49
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 tbsps
Cake Flour1 tsp
Salt5 large
Egg1.333333 cups
Sugar1 tsp
Vanilla Extract1.5 cups
Whipping Cream (chilled)Directions:
1
Preheat oven to 325°F
2
Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides
3
Stir chocolate and butter in heavy medium saucepan over low heat until smooth
4
Cool mixture to lukewarm
5
Finely grind 1/2 cup almonds, flour and salt in processor
6
Using electric mixer, beat eggs, sugar and vanilla in large bowl until thick, about 2 minutes
7
Fold in almond mixture, then chocolate mixture
8
Pour batter into prepared pan
9
Bake cake until tester inserted into center comes out with moist crumbs attached, about 1 hour 10 minutes
10
Cool cake in pan on rack (center will fall)
11
Press edges down with fork to level top
12
Cover; refrigerate at least 2 hours and up to 1 day
13
Cut around cake; remove pan sides
14
Beat cream in large bowl to firm peaks
15
Mound cream atop cake; sprinkle with remaining 1/4 cup almonds
16
Preheat oven to 325°F
17
Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides
18
Stir chocolate and butter in heavy medium saucepan over low heat until smooth
19
Cool mixture to lukewarm
20
Finely grind 1/2 cup almonds, flour and salt in processor
21
Using electric mixer, beat eggs, sugar and vanilla in large bowl until thick, about 2 minutes
22
Fold in almond mixture, then chocolate mixture
23
Pour batter into prepared pan
24
Bake cake until tester inserted into center comes out with moist crumbs attached, about 1 hour 10 minutes
25
Cool cake in pan on rack (center will fall)
26
Press edges down with fork to level top
27
Cover; refrigerate at least 2 hours and up to 1 day
28
Cut around cake; remove pan sides
29
Beat cream in large bowl to firm peaks
30
Mound cream atop cake; sprinkle with remaining 1/4 cup almonds