| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Choco2 |
1 |
servings |
INGREDIENTS
| 4 |
oz |
Bittersweet; (not unsweetened) |
|
|
; chocolate |
| 1 |
ts |
Vanilla |
| 1 |
tb |
Brewed espresso; (or any other |
|
|
; *strong* bre |
| 1 |
tb |
Brandy |
| 6 |
tb |
Butter |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Ground almonds |
| 3 |
lg |
Eggs; divided |
INSTRUCTIONS
1. Preheat the oven to 300 degrees F. and butter and 8-inch springform pan.
2. In a heavy saucepan over low heat, melt chocolate with vanilla and
brewed espresso and brandy. 3. Add butter, sugar, and almonds and heat the
mixture until the butter has melted. Remove the pan from the heat and cool
slightly. 4. Beat the 3 egg yolks until they are lemon colored and stir
them into the chocolate mixture. 5. Whip the 3 egg whites until they are
just stiff and fold them into the chocolate mixture. 6. Turn the batter
into the pan and bake the cake in the middle of the over for 45 minutes.
The cake will have some cracks on top, and a tester inserted into the cake
will not come out clean. Let the cake cool completely on a rack and remove
the sides of the pan. The cake will rise and then fall.
Serving suggestions: brush with raspberry jelly; sprinkle with powdered
sugar; cover or serve with whipped cream.
Recipe by: Joy Abellana <Joy_Abellana@Pupress.Princeton.Edu>
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