Grated Bread and Chocolate Cake

By carvalhohm

Ingredients

• CAKE:
• 2 cups almond flour
• 2 Tablespoons all-purpose flour
• 1/2 cup dry plain bread crumbs
• 1 ounce semisweet chocolate, grated
• 1 teaspoon baking powder
• 9 large egg whites
• 1 1/2 cups confectioners' sugar
• 1/4 cup dry red wine
• FROSTING:
• 2 cups heavy cream, chilled
• 1/4 cup granulated sugar
• 2 Tablespoons Dutch-processed cocoa powder
• 1/4 cup amaretto or other almond-flavored liqueur*
• 1/2 ounce semisweet chocolate, grated

Details

Servings 8
Adapted from community.qvc.com

Preparation

Step 1

1. FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour two 9-inch round cake pans, line bottoms with parchment paper, and grease paper (Fit a trimmed piece of parchment paper into the pan. Grease the paper again.). Whisk almond flour, all-purpose flour, bread crumbs, chocolate, and baking powder together in bowl.

2. In large bowl, whip egg whites with electric mixer on medium-low speed until foamy, about 30 seconds. Return mixer speed to medium-high and continue to whip whites until glossy and stiff peaks form, 1 to 3 minutes longer.

3. Gently whisk wine and lemon juice into whipped egg whites by hand. Add one-third of flour mixture, then fold to combine until a few streaks of flour remain. Add and fold in remaining flour mixture, in two additions, until incorporated.

4. Divide batter evenly between prepared pans, smooth tops, and gently tap pans on counter to settle batter. Bake until light golden brown and cakes feel firm and spring back when touched, about 20 minutes, rotating pans half-way through baking.

5. Let cakes cool in pans for 10 minutes. Run small knife around edge of cakes to loosen, then flip out onto wire racks. Peel off parchment, turn cakes right side up, and let cool completely, about 2 hours.

6. FOR THE FROSTING: Whip cream, granulated sugar, and cocoa together in large bowl with electric mixer on medium-low speed until frothy, about 1 minute. Increase mixer speed to high and continue to whip until cream forms stiff peaks, 1 to 2 minutes longer.

7. Line edges of cake platter with strips of parchment to keep platter clean while frosting cake. Slice each cake into two even layers with long serrated knife. Place one of bottom cake layers on platter. Brush with 1 tablespoon amaretto and spread 2/3 cup whipped cream over top, right to edges. Repeat with two more cake layers, 2 tablespoons more amaretto, and 1 1/3 cups more whipped cream. Place remaining cake layer on top and press lightly to adhere. Brush with remaining 1 tablespoon amaretto. Frost cake with remaining whipped cream and sprinkle top with chocolate. Remove parchment strips from platter before serving.

NOTES: Almond flour can be found at most upscale groceries and in the health food section of most supermarkets.