1 1/2 c (9 oz) semisweet chocolate -almonds
-chips Hot Fudge Sauce (recipe
2/3 c Unsalted butter or margarine -follows)
4 lg Eggs, separated and at room 2 pt Vanilla ice cream
-temp. Sweetened Whipped cream
1/3 c Unsifted all-purpose flour -(opt.)
1/3 c Sugar Chopped toasted almonds
1/2 c Chopped natural almonds, -(opt.)
-toasted or diced roasted
1. Heat oven to 350″F. Butter shallow 10-inch round baking dish.
2. In heavy 2-quart saucepan, melt chocolate and butter over low heat,
stirring constantly until smooth. Remove from heat. Stir in egg
yolks, one at a time, until well mixed. Stir in flour until blended.
3. In large bowl, with electric mixer on high speed, beat egg whites
until foamy. Gradually beat in sugar until stiff peaks form. Fold
chocolate mixture into beaten egg whites just until no streaks of
white remain. Quickly fold in nuts. Spread into prepared baking dish.
If desired, sprinkle top lightly with more nuts.
4. Bake cake 25 minutes or until edges are firm. (Center of cake will
be soft and will fall slightly.) Meanwhile, prepare Hot Fudge Sauce
(recipe follows).
5. To serve, spoon warm cake onto individual plates. Top with a scoop
of ice cream and Hot Fudge Sauce. Garnish with whipped cream and
addi- tional nuts, if desired.
Hot Fudge Sauce: In heavy 1-quart saucepan, combine 1/2 C sugar and
1/2 C unsweetened cocoa powder. Stir in 1/2 C heavy cream until well
mixed. Add 1/2 C (3 oz) semisweet chocolate chips and 1/4 C (1/2
stick) unsalted butter or margarine. Cook over low heat, stirring
constantly, until sugar dissolves and sauce is smooth. Remove from
heat; stir in 1 t vanilla extract. Pour into small serving pitcher to
serve immediately. To make ahead, cover and refrigerate sauce, then
just before serving, heat over low heat, stirring constantly, until
hot. Makes about 1 1/4 C.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary
Yields
8 servings