by Cordelia
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Cordelia's Notes:
Expand2 packets of unsalted butter Ask a question about this ingredient
10 ounces good dark chocolate (60%-70% preferably Velrona or Callebaut) Ask a question about this ingredient
3/4 cups ground almonds Ask a question about this ingredient
1/3 +1/4 granulated sugar Ask a question about this ingredient
1/4 cup light brown sugar Ask a question about this ingredient
1/4 cup flour Ask a question about this ingredient
6 eggs Ask a question about this ingredient
1 tablespoon instant coffee Ask a question about this ingredient
1-2 tablespoon Amaretto liqueur (optional) Ask a question about this ingredient
pinch of salt Ask a question about this ingredient
1 small package of heavy whipping cream (1/2 a pint) for frosting Ask a question about this ingredient
Warm the oven to 325 degrees.
Ask a question about this stepChop the chocolate and melt it with the butter carefully in the microwave, just until starting to melt, add the coffee and then mix well until completely melted and smooth. let it cool a bit.
Ask a question about this stepSeparate the egg whites from the yolks and put the egg whites in the mixer bowl with 1/4 cup of sugar, pinch of salt and whip until you get shiny foam and firm peaks. Transfer to a different bowl.
Ask a question about this stepPut the yolks in the mixer bowl add 1/2 cup of sugar and the brown sugar and whip well until pale and puffy.
Ask a question about this stepAdd the flour and the almonds to the yolk mixture and mix shortly on low speed. Add the chocolate mixture, and mix again until just incorporated. Mix in the Ameratto.
Ask a question about this stepFold the egg whites to the yolk mixture with a spatula - first mix about 1/3 of the egg whites to make the mixture a bit fluffier and when incorporated add the rest and fold carefully until just incorporated.
Ask a question about this stepOil a 10" spring pan and add the batter. Bake for 30 minutes. The cake suppose to be stable but still soft especially in the middle.
Ask a question about this stepLet the cake cool completely and take out of the pan. Whip the heavy cream to a firm and fluffy whipped cream. Flip the cake and frost the top and the sides with the cream.
Ask a question about this stepBest served at room temperature. Without the cream can last few days out side the fridge.
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Kitchen Arts & Letters is a culinary bookstore on Manhattan's Upper East Side.
Wow, this looks so good. Definitely one recipe to try out :)