Recipe By : Cooking Live Show #CL8862
Serving Size : 12 Preparation Time :0:00
Categories : Cooking Live Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 oz Good bittersweet chocolate --
- broken into pieces
1/2 c Unsalted butter --
- room temperature
1/2 c Granulated sugar --
- plus more for sprinkling
5 lg Eggs -- separated
1/3 c Almonds -- finely ground
2 tb Kosher for passover cognac or
- dark rum
Whipped cream
Fresh raspberries (optional)
Preheat oven to 300°F and grease well a 9" springform pan and line
bottom with parchment paper.
Melt the chocolate in a double boiler over hot, not boiling water.
When the chocolate is melted, turn off the heat and leave it over the
hot water to cool slowly.
Meanwhile in a large bowl, beat the butter with 1/4 cup of the sugar
until the mixture is fluffy and almost white. Add egg yolks and beat
for 1 minute. Add the almonds and cognac and beat 2 minutes more.
In a separate bowl, beat the egg whites until light and foamy while
gradually adding the remaining 1/4 cup sugar. Continue beating the
whites until they are stiff and shiny.
Add the melted chocolate to the egg yolk mixture and mix with a
rubber spatula until well combined. Fold in 1/4 of this chocolate
mixture into the egg whites; then gradually fold the egg whites back
into the rest of the chocolate mixture, taking care not to deflate
the batter. Pour the mixture into the prepared pan and bake for 25 to
30 minutes, or until a tester comes out covered with a thick, moist,
not wet, and crumby coating. Allow cake to cool for 30 minutes in the
pan.
Loosen the edges with a knife and carefully turn the cake out onto a
plate. Remove the parchment paper. Sprinkle with the sugar. Serve at
room temperature or chilled with whipped cream and raspberries on the
side.
