Bittersweet Chocolate and Almond Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This almost flourless cake is easy to prepare. Ingredients:
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped |
1 cup (2 sticks) unsalted butter |
3/4 cup slivered almonds, toasted |
3 tablespoons cake flour |
1/4 teaspoon salt |
5 large eggs |
1 1/3 cups sugar |
1 teaspoon vanilla extract |
1 1/2 cups chilled whipping cream |
Directions:
1. Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Stir chocolate and butter in heavy medium saucepan over low heat until smooth. Cool mixture to lukewarm.
2. Finely grind 1/2 cup almonds, flour and salt in processor. Using electric mixer, beat eggs, sugar and vanilla in large bowl until thick, about 2 minutes. Fold in almond mixture, then chocolate mixture. Pour batter into prepared pan.
3. Bake cake until tester inserted into center comes out with moist crumbs attached, about 1 hour 10 minutes. Cool cake in pan on rack (center will fall). Press edges down with fork to level top. Cover; refrigerate at least 2 hours and up to 1 day.
4. Cut around cake; remove pan sides. Beat cream in large bowl to firm peaks. Mound cream atop cake; sprinkle with remaining 1/4 cup almonds.
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