INGREDIENTS

INSTRUCTIONS

Position rack in center od oven and preheat to 350F. Butter and flour 9"
springofrm pan. Shake out excess. Line bottom of pan with parchment paper;
butter paper.
Combine 1/2 c almonds and 2 tbsp sugar in processor. Pulse until nuts are
finely ground. Transfer to a large bowl. Combine remaining 1/2 c almonds
and oil in processor. Process until mixture is thick and pasty (similar to
peanut butter), scraping bowl frequently, about 3 minutes.
Stir butter and 1/2 c whipping cream in large saucepan over medium heat
until butter melts and mixture simmers. Remove from heat. Add chocolate and
whisk until smooth. Stir in both almond mixtures. Cool slightly.
Using electric mixer, beat egg whites in large bowl until soft peaks form.
Gradually add 1/3 c sugar and beat until stiff peaks form. Beat egg yolks
in another large bowl until very pale and thick, about 5 minutes. Gradually
beat chocolate mixture into eg yolks. Fold in egg whites in 3 additions.
Pour batter into prepared pan. Bake cake until sides crack and puff and
tester inserted in center comes out with moist batter attached, about 35
minutes. Transfer cake to rack. Cool cake to room temperature, about 2
hours (center will fall slightly as cake cools). (Can be prepared 4 days
ahead. Cover and refrigerate.)
Beat chilled cream, amaretto and remaining 2 tbsp sugar in large bowl until
soft peaks form.
Run small sharp knife around pan sides to loosen cake. Release pan sides.
Dust cake with powdered sugar. Sprinkle toasted almond slices around top
edge of cake. Serve chilled or at room temperature with whipped cream.
NOTES : Enjoy this dessert at room temperature if you like a creamy texture
similar to that of a souffle, or serve the cake cold if you prefer a dense,
fudgy texture.
Recipe by: Bon Appetit - 2/97
Posted to TNT Recipes Digest, Vol 01, Nr 976 by Betsy Burtis
<ebburtis@ix.netcom.com> on Jan 30, 98

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