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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 12 |
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My mother baked this chocolate-almond dessert for family gatherings and her bridge club meetings when I was growing up. Continuing the tradition, I take the cake to potlucks, neighborhood parties and Christmas celebrations. Ingredients:
1 cup graham cracker crumbs (about 16 squares) |
1 cup finely chopped almonds |
1 ounce unsweetened chocolate, grated |
6 eggs, separated |
1 cup sugar, divided |
1/4 cup king arthur unbleached all-purpose flour |
1-1/4 teaspoons baking powder |
1-1/4 teaspoons ground cinnamon |
1/4 teaspoon ground cloves |
2 tablespoons vegetable oil |
1 teaspoon almond extract |
almond cream: |
2 cups heavy whipping cream |
1/2 cup confectioners' sugar |
1/2 teaspoon almond extract |
grated semisweet chocolate, optional |
Directions:
1. Combine the crumbs, almonds and chocolate; set aside.
2. In a small bowl, beat egg whites until foamy. Gradually beat in 1/2 cup sugar until stiff peaks form; set aside.
3. In a large bowl, combine the flour, baking powder, cinnamon, cloves and remaining sugar.
4. In another bowl, beat egg yolks, oil and extract. Add to dry ingredients; beat on medium speed for 1 minute. Stir in crumb mixture. Fold in egg white. Pour into two greased 9-in. round baking pans lined with greased waxed paper. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks. Carefully remove waxed paper; cool completely.
5. In a bowl, beat cream and confectioners' sugar until soft peaks form. Add extract; beat until stiff peaks form. Split cake layers in half horizontally; spread almond cream over each layer. Stack on a serving plate. (Do not frost sides of cake.)
6. Garnish with grated semisweet chocolate if desired. Cover and refrigerate overnight. Yield: 12-16 servings.
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