Recipe from the Winnipeg Free Press
This cake is to die for! It is so moist and rich, but not too heavy. Serve it with vanilla ice-cream.
What you'll need
1 1/4 cups Whole almonds
1 cup Granulated sugar
170 g Bittersweet or semi-sweet chocolate, coarsely chopped
1/2 cup Cocoa powder
1/2 cup Orange juice (about 1 orange)
2 tsp Grated orange zest
6 Large eggs, separated
1 tsp Vanilla extract
1/4 tsp Salt
How to
1. Generously grease the bottom of a 25 cm (10-inch) springform pan.
2. Blend the almonds and 1/4 cup of the sugar in a food processor until the almonds are finely ground. Add the chocolate and pulse until the chocolate is finely ground, occasionally scraping the sides and bottom of the bowl.
3. In a small bowl, whisk together the cocoa powder, orange juice and zest until smooth.
4. In a large bowl, combine the egg yolks and 1/2 cup plus 2 tbsp of the sugar. Add vanilla extract. With an electric mixer, beat until very thick, about 4 minutes.
5. Add the cocoa mixture to the egg yolk mixture and beat until combined. Fold in almond mixture.
6. In another bowl, using clean, dry beaters, beat the egg whites and salt until soft peaks form. Gradually add 2 tbsp of sugar, beating until the whites are stiff but not dry.
7. In 3 stages, fold the egg whites into the chocolate batter.
8. Transfer to prepared pan. Bake about 40 minutes in 350°F oven, until a wooden pick inserted into the centre comes out clean.
9. Cool completely in the pan on a rack. Loosen the cake from the pan with a knife and then release the sides of the pan. Cut into wedges. Serves 8-10.
6 Large eggs, separated
1 tsp Vanilla extract
1/4 tsp Salt
How to
1. Generously grease the bottom of a 25 cm (10-inch) springform pan.
2. Blend the almonds and 1/4 cup of the sugar in a food processor until the almonds are finely ground. Add the chocolate and pulse until the chocolate is finely ground, occasionally scraping the sides and bottom of the bowl.
3. In a small bowl, whisk together the cocoa powder, orange juice and zest until smooth.
4. In a large bowl, combine the egg yolks and 1/2 cup plus 2 tbsp of the sugar. Add vanilla extract. With an electric mixer, beat until very thick, about 4 minutes.
5. Add the cocoa mixture to the egg yolk mixture and beat until combined. Fold in almond mixture.
6. In another bowl, using clean, dry beaters, beat the egg whites and salt until soft peaks form. Gradually add 2 tbsp of sugar, beating until the whites are stiff but not dry.
7. In 3 stages, fold the egg whites into the chocolate batter.
8. Transfer to prepared pan. Bake about 40 minutes in 350°F oven, until a wooden pick inserted into the centre comes out clean.
9. Cool completely in the pan on a rack. Loosen the cake from the pan with a knife and then release the sides of the pan. Cut into wedges. Serves 8-10.
No comments:
Post a Comment