by Cordelia
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Cordelia's Notes:
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2 packets
of unsalted butter
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10 ounces
good dark chocolate (60%-70% preferably Velrona or Callebaut)
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3/4 cups
ground almonds
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1/3 +1/4 granulated sugar
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1/4 cup
light brown sugar
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1/4 cup
flour
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6
eggs
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1 tablespoon
instant coffee
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1-2 tablespoon
Amaretto liqueur (optional)
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pinch of salt
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1
small package of heavy whipping cream (1/2 a pint) for frosting
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Warm the oven to 325 degrees.
Ask the hotline about this step!Chop 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 the hotline about this step!Separate 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 the hotline about this step!Put the yolks in the mixer bowl add 1/2 cup of sugar and the brown sugar and whip well until pale and puffy.
Ask the hotline about this step!Add 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 the hotline about this step!Fold 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 the hotline about this step!Oil 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 the hotline about this step!Let 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 the hotline about this step!Best served at room temperature. Without the cream can last few days out side the fridge.
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Wow, this looks so good. Definitely one recipe to try out :)