1/2 c Sliced almonds; toasted
2 1/2 lb Cream cheese; softened
1 c Plus 2 tablespoons sugar
1/2 ts Ground cinnamon
1 1/2 ts Grated lemon zest
1/3 c Fresh lemon juice
3 Eggs
1 1/2 ts Vanilla extract
1 1/2 c Semisweet chocolate
Coarsely chopped
3 oz Bittersweet chocolate;
-melted
TOO HOT TAMALES SHOW #TH6175 AIR DATES: 1/23/96, 1/24/96,
1/27/96, 1/28/96 YIELD: 8 TO 10 SERVINGS
Preheat the oven to 325 degrees. Butter a 9 inch round
cake pan and line the bottom and sides with almonds.
With an electric mixer at low speed, beat cream cheese
until soft and smooth. With machine running, add sugar,
cinnamon, lemon zest, and juice, beating well between
additions. Add eggs, one at a time, beating well after
each addition. Beat in vanilla. To ensure even mixing, be
sure to scrape down the bowl between additions. Fold in
the chopped chocolate evenly. Pour batter into lined cake
pan. Tap it 3 or 4 times on the counter to eliminate air
pockets. Place inside a larger pan and pour in boiling
water until it rises halfway up the sides of the cake pan.
Bake about 45 minutes, until center feels firm when
pressed. Set aside to cool on a rack, then refrigerate 2
to 3 hours.
To unmold, place pan over a low burner about 2 minutes.
Invert onto a platter, then invert again (the nuts should
be on the bottom). The cake can be kept in the refrigerator
up to 2 days. At least two or up to eight hours before
serving, top with the melted chocolate: Dip your fingers or
a fork into the melted chocolate and drizzle over the
center in a freeform pattern. Refrigerate until serving
time.
