10 oz Good imported bittersweet chocolate; broken into pieces
1/2 c Unsalted butter or margarine - ; at room temperature
2 tb Kosher-for-Passover cognac or dark rum
5 lg Eggs; separated
Directions
Step #1 preheat your trusty oven to 300F degrees & grease well a 9-inch springform pan & line bottom with parchment paper.
Step #2 Melt the chocolate in a double boiler over hot, not boiling water.
Step #3 When the chocolate is melted, turn off the heat & leave it over the hot water to cool slowly.
Step #4 Meanwhile in a large bowl, beat the butter with 1/4 c of the sugar until the mixture is fluffy & almost white.
Step #5 Add egg yolks & beat for 1 min.
Step #6 Add the almonds & cognac & beat 2 mins more.
Step #7 In a separate bowl, beat the egg whites until light & foamy while slowly adding the remaining 1/4 c sugar.
Step #8 Continue beating the whites until they are stiff & shiny.
Step #9 Add the melted chocolate to the egg yolk mixture & mix with a rubber spatula until well mixd.
Step #10 Fold in 1/4 of this chocolate mixture into the egg whites; then slowly fold the egg whites back into the rest of the chocolate mixture, taking care not to deflate the batter.
Step #11 Pour the mixture into the prepared pan & bake for 25 to 30 mins, moist, or until a tester comes out covered with a thick, not wet, & crumby coating.
Step #12 Allow cake to cool for 30 mins in the pan.
Step #13 Loosen the edges with a knife & carefully turn the cake out onto a plate.
Step #14 Remove the parchment paper.
Step #15 Sprinkle top with the sugar.
Step #16 Serve at room temperature or chilled with whipped cream & raspberries on the side.