It can be made with matzoh cake flour or gluten free flour, and it comes out because there is so little flour in it. So perfect for all sort of occasions. I pour a chocolate ganache over the cake, which is melted chocolate and whipping cream.
- 3 ounces semisweet chocolate, plus1 ounce unsweetened chocolate
- 2 tablespoons dark rum or 2 tablespoons strong coffee
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 3 egg yolks
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1 pinch salt
- 2 tablespoons granulated sugar
- 1/3 cup blanched almond (pulverized in blender or food processor with 2 tablespoons granulated sugar)
- 1/4 teaspoon almond extract
- 1/2 cup cake flour
Directions: 1. Preheat oven to 350 degrees. Set the oven rack in lower middle level.
2. In a saucepan over low heat, melt the chocolate in the rum or coffee. Set aside. In a mixing bowl, cut butter into pieces and cream it.
3. When soft and fluffy, add sugar and beat 1 minute. Beat in egg yolks until well blended.
4. In another bowl, beat egg whites until foamy. Beat in cream of tartar and salt and continue beating until soft peaks are formed. Gradually beat in 2 tablespoons sugar and continue beating until stiff, shiny peaks are formed. Blend melted chocolate and coffee or rum into yolk mixture, then add almonds and almond extract.
5. Stir a quarter of the egg whites into the chocolate using a rubber spatula. Scoop the rest of the whites over chocolate and, alternating with sprinkles of flour, rapidly and delicately fold in the egg whites. Turn batter into buttered and floured 8-by-1 1/2-inch round cake pan, tilting it in all directions up to the rim all around. Set in preheated oven. Bake 25 minutes.
6. Cake is done when puffed to the top and a toothpick inserted 2 to 3 inches from edge comes out clean. The center should move slightly when the pan is gently shaken. Remove pan to a rack and let cool 15 minutes. Unmold onto rack. Let cool 2 hours before storing or icing.
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