INGREDIENTS

INSTRUCTIONS

YIELD: 12 servings DIFFICULTY: ** PREPARATION: 2 1/2 hours plus
baking, cooling, and chilling times.  Make the chocolate chip
spongecake:  1.Position a rack in the center of the oven and preheat to
325  degrees F. Butter two 9-inch round cake pans and line the bottom
of  each pan with a circle of baking parchment or waxed paper. Dust the
sides of the pans with flour and tap out the excess.  2.Place the
toasted almonds in the bowl of a food processor fitted  with the metal
chopping blade. Process the almonds until finely  ground, about 30
seconds. Place the ground almonds in a medium bowl .  3.Sift the flour
and baking powder into the bowl with the almonds.  Using a wire whisk,
stir the dry ingredients together until blended.  Set aside.  4.In a 4
1/2-quart bowl of a heavy-duty electric mixer, using the  paddle
attachment, beat the butter at high speed until creamy, about  30
seconds. At medium speed, gradually beat in l/2 cup of the sugar  and
continue to beat until fluffy, about 2 minutes. Beat in the  yolks, one
at a time, and the vanilla and continue to beat until well  blended,
about I minute. Remove the bowl from the mixer stand and  fold in the
chopped bittersweet chocolate .  5.In a clean, grease-free 4 1/2-quart
bowl of a heavy-duty electric  mixer using a clean wire whip
attachment, beat the egg whites at low  speed until frothy. Gradually
increase the speed to medium-high and  beat the whites until soft peaks
start to form. One teaspoon at a  time, add the remaining 1/4 cup of
sugar and continue beating the  whites until stiff, shiny peaks form.
6.Fold one-third of the beaten whites into the butter/yolk mixture.
Alternately fold in the remaining whites and the reserved dry
ingredients in three separate additions. Divide the batter between  the
two pans and spread it into an even layer with a spatula.  7.Bake the
cakes for 40 to 45 minutes, until the cakes spring back  when lightly
touched in the center. Run the tip of a knife around the  edges of each
pan. Set the pans on a wire rack and cool 10 minutes.  Invert each cake
onto a wire rack and cool completely.  Make the Kirsch soaking syrup:
1.In a small saucepan, combine the water and sugar. Cook over medium
heat, stirring with a wooden spoon until the sugar dissolves.  Increase
the heat to high and bring the syrup to a boil. Remove the  pan from
the heat and cool to room temperature. Stir in the Kirsch.  Make the
white chocolate chip mousse:  1.In a medium chilled bowl, using a
hand-held electric mixer, beat the  cream just until it begins to form
soft mounds. Do not overwhip.  Cover the bowl and refrigerate the cream
until ready to use.  2.Place the creme de cocoa in a small, heatproof
cup. Sprinkle the  gelatin over it and let stand for 5 minutes to
soften the gelatin.  Place the cup with  continued in part 2

A Message from our Provider:

“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”

Nutrition (calculated from recipe ingredients)
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Calories: 626
Calories From Fat: 225
Total Fat: 25.7g
Cholesterol: 155.9mg
Sodium: 495.7mg
Potassium: 269.4mg
Carbohydrates: 84.9g
Fiber: 3.1g
Sugar: 36.3g
Protein: 15.1g