1 c Unsalted butter – (2
-sticks); softened
1/2 lb Sugar
5 lg Eggs; separated
6 oz Bittersweet chocolate
-(Callebaut); grated fine
5 oz Finely-ground blanched
-almonds
2 tb Cognac or brandy
1 1/2 tb Potato starch
1/2 ts Ground cinnamon
1 pn Salt
Sifted confectioner’s sugar;
-for garnish
Preheat the oven to 350 degrees. Line a 9-inch springform cake pan with
foil. In a bowl with an electric mixer cream the butter with all but 1/4
cup of the sugar and beat until light and fluffy. Add the egg yolks, one at
a time, and beat the mixture until combined well. Stir in the chocolate,
almonds, cognac, potato starch, cinnamon and salt. In a bowl with an
electric mixer beat the egg whites until they are foamy. Add the remaining
sugar, a little at a time, and beat the whites until they form soft peaks.
Stir 1/4 of the whites into the batter and fold in the remaining whites
gently but thoroughly. Pour the batter into the prepared pan and bake for
40 minutes, or until puffed and still slightly loose in the center.
Transfer to a rack to cool completely. To unmold, release the sides from
the pan and peel back foil. Invert cake onto a plate and carefully peel off
foil from bottom of cake. Invert cake onto a serving plate and dust top
with confectioner’s sugar. This recipe yields ?? servings.
Yields
1 servings