| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Bitter chocolate |
| 3 |
oz |
Each of butter |
|
|
Sugar and ground |
|
|
Almonds |
| 3 |
|
Eggs |
| 1 |
tb |
Each of rum or brandy and |
|
|
Black coffee. |
INSTRUCTIONS
Break the chocolate into small pieces; put them with the rum and
coffee to melt in a cool oven. Stir the mixture well, put it with the
butter, sugar and ground almonds in a saucepan and stir over a low
fire for a few minutes until all the ingredients are blended smoothly
together. Off the fire, stir in the well-beaten egg yolks, and then
fold in the stiffly-whipped whites. Turn into a lightly-buttered
shallow sponge-cake tin, of 7 to 8 inches diameter, or a tart tin
with a removable base. Stand the tin on a baking sheet and cook in a
very low oven, 290 deg. F., for about 45 minutes. This cake, owing to
the total absence of flour, is rather fragile, so turn it out, when
it is cool, with the utmost caution. It can either be served as it
is, or covered with lightly whipped and sweetened cream. It is a cake
which is equally good for dessert or for tea-time.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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