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Ingredients
- 2 oz unsweetened chocolate, broken into small pieces
- 4 oz semi-sweet chocolate, broken into small pieces
- 9 tablespoons unsalted butter, at room temperature
- 3/4 cup sugar
- 3 tablespoons ground almonds
- 5 large eggs
- pinch of salt
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- chocolate icing;
- 4 tablespoons(1/2 stick) unsalted butter
- 2 oz semi-sweet chocolate
- 2 oz unsweetened chocolate
- 3 tablespoons heavy(whipping) cream
- 2/3 cup sifted confectioners' sugar
- 1 tsp pure vanilla extract
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- confectioners' sugar for dusting
- whipped cream for garnish
Details
Preparation
Step 1
preheat oven to 350. butter a 9 x 3 round springform pan. line bottom with buttered wax paper. flour the pan, shaking out excess.
prepare cake;place both chocolates in a double boiler over simmering water, stir until melted. scrape chocolate into a bowl. cool 3 minutes.
gradually stir the butter into the chocolate. add 1/2 cup sugar and the almonds. stir in egg yolks, one at a time.
beat egg whites and salt in a bowl until they form soft peaks. add 1/4 cup sugar and beat just until whites hold their shape. fold in whites, in thirds, into the chocolate. pour batter into pan; bake 35 minutes. cool pan on wire rack.
remove sides of the cake pan, invert cake onto a wire rack. remove bottom of pan and wax paper. cool completely.
prepare icing; melt the butter and chocolates in a double boiler over simmering water, whisking constantly. remove from heat, whisk in cream. whisk in confectioners' sugar and vanilla.
place cake on wire rack over a baking sheet, pour warm icing over a cake. spread with a spatula. making sure to ice the sides. let rest for 2 hours. transfer cake to a serving platter. lightly place a paper doily on the surface. sprinkle confectioners' sugar over the top so it leaves a pattern; carefully liftoff the doily and discard. serve the cake with whipped cream.
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