10 oz Good imported bittersweet
-chocolate; broken into
-pieces
1/2 c Unsalted butter or parve
-margarine; at room
-temperature
1/2 c Sugar; plus more for
-sprinkling
5 lg Eggs; separated
1/3 c Finely ground almonds; done
-in a food processor
2 tb Kosher-for-passover brandy
Whipped cream; optional
Fresh raspberries; optional
1. Preheat the oven to 300 degrees and grease well a 9-inch springform pan;
line the bottom with baking parchment.
2. Melt the chocolate in a double boiler over barely simmering water. When
the chocolate has melted, turn off the heat and leave it over the hot water
to cool slowly.
3. Meanwhile, in a large mixing bowl, beat the butter or margarine with 1/4
cup of sugar until the mixture is fluffy and almost white. Add the egg
yolks and beat for 1 minute. Add the almonds and brandy and beat for 2
minutes more.
4. In a separate bowl, beat the egg whites until light and foamy while
gradually adding the remaining 1/4 cup of sugar. Continue beating the
whites until they are stiff and shiny.
5. Add the cooled melted chocolate to the egg-yolk mixture and mix with a
rubber spatula until well combined. Fold one quarter of this chocolate
mixture into the egg whites; then gently fold this egg-white mixture back
into the rest of the chocolate mixture, taking care not to deflate the
batter.
6. Pour the batter into the prepared pan. Bake on the bottom rack of the
oven for 25-30 minutes, or until a tester comes out covered with a thick,
moist (not wet), and crumby coating.
7. Allow the cake to cool for 30 minutes in the pan. Loosen the edges with
a knife, remove the sides, and carefully turn the cake upside down onto a
plate. Remove the baking parchment. Sprinkle with sugar.
8. Serve warm, at room temperature, or chilled with whipped cream and
raspberries on the side.
Yield: 10-12 servings (D or P)
Airdate: 4/10/98:
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MC
Yields
1 Servings