6 oz Unsalted butter
1/2 c Sugar
6 lg Eggs – separated
6 oz Semi-sweet chocolate –
-melted
1 1/2 c Finely ground almonds
1/8 ts Salt
1 ts Lemon juice
1/4 c Sugar
-ICING-
1/2 c Heavy cream
2 ts Instant espresso powder
8 oz Semi-sweet chocolate
Directions: In a large bowl, using an electric mixer, beat the butter until
soft. Add the sugar and mix well. Beat in the egg yolks one at a time,
until smooth. Mix in the melted chocolate, almonds, and salt. Set aside. In
a clean bowl, beat the egg whites with the lemon juice and 1/4 cup sugar
until stiff peaks form. Carefully fold the egg whites into the chocolate
mixture until well incorporated. To bake, spray a spring form pan with
non-stick spray. Pour the batter into the prepared pan. Bake at 375 degrees
for 20 minutes, then reduce the temperature to 350 degrees and bake 50
minutes longer. Remove from the oven and allow the cake to cool completely.
Remove from pan and place on a rack. For the icing, heat the cream in a
sauce pan until small bubbles begin to form around the edges of the pan.
Add the espresso and chocolate and stir over low heat until smooth. Remove
from heat and let stand for 15 minutes. Pour the icing over the cake and
spread carefully using a metal spatula.
Yields
1 servings