Recipe

Chocolate Almond Layer Cake Recipe


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Ingredients
  • Fresh raspberries;
  • For sprinkling
  • 1/2 c Granulated sugar; plus more
  • Whipped cream
  • 1/3 c Finely-ground almonds;
  • 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.
  • Step #17 This recipe yields 10 to 12 servings.
  • Step #18 --.
  • Enjoy the Chocolate Almond Layer Cake recipe

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