Ingredients:
1/2 lb butter
1 1/3 cups white sugar, plus
2 tablespoons white sugar, divided
1/2 lb semisweet chocolate or 1/2 lb bittersweet chocolate
3 ounces almonds, ground
1/4 cup Kahlua ( or your favorite liqueur)
4 eggs, separated
1 cup flour
6 ounces semisweet chocolate or 6 ounces bittersweet chocolate, broken into pieces
6 ounces heavy cream, separated
1 tablespoon butter
12 whole almonds ( for garnish) (optional)
Directions:
Preheat oven to 350 degrees Cake Mix 1 1/3 cups of sugar with butter until light and fluffy.
Melt chocolate pieces.
Blend ground almonds and melted chocolate into butter mixture.
Slowly add Kahlua to mixture.
Add egg yolks one at a time, mixing well.
In separate bowl beat egg whites until soft peaks form then add remaining 2 tbsp sugar slowly until egg whites stiffen.
Fold egg whites into butter mixture alternating with flour (starting and ending with egg whites).
Pour into a greased 9-inch springform pan, lined with parchment or waxed paper and dusted with flour.
Bake in a 350 F oven 40 – 60 minutes. Please check to ensure cake is done.
Cool overnight on a wire rack (do not remove cake from pan).
Next day remove pan and glaze.
Refrigerate until ready to serve.
Glaze: Melt chocolate and two ounces of heavy cream in double broiler.
Stir constantly until fully melted and warm BUT NOT HOT.
Whisk in 4 remaining ounces of cream.
Whisking until mixture is smooth and shiny.
Stir in butter until melted.
Let cool slightly then glaze cake.
Cake will set in fridge.
*NOTE: If glaze gets too thick, thin by heating on low.
** Edited to change cooking time — !
Servings: 12
Time preparation: 20 min.
Time total: 55 min.