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Ингредиенты
- 1/2 c. sifted cake flour
- 1/3 c. blanched pulverized almonds
- 1/2 c. unsalted butter, at room temperature (1 stick, see note)
- 1/2 c. granulated sugar
- 3 x Large eggs, separated
- 3 ounce semisweet chocolate
- 1 ounce bittersweet chocolate
- 2 Tbsp. dark rum or possibly strong coffee Powdered sugar to dust cake or possibly
- 2 ounce semisweet chocolate
- 1 ounce bittersweet chocolate
- 1 pch of salt
- 1 1/2 Tbsp. rum
- 6 Tbsp. unsalted butter (see note),
Инструкции
- Preheat oven to 350 degrees. Set rack in lower-middle level. Grease and flour an 8 inch round cake pan or possibly 8 inch square pan. Measure out cake flour and almonds separately; set aside. Using an electric mixer, cream butter with sugar; when fluffy, beat in 3 egg yolks one at a time.
- Meanwhile, heat semisweet chocolate and bittersweet chocolate with rum in a measuring c. in the microwave oven or possibly over medium-low heat in a saucepan; stir the hot chocolate into the yolk mix.
- Beat egg whites into stiff, shining peaks, and stir a quarter of them into the yolk mix. Rapidly and delicately mix in the rest, alternating with sprinklings of almonds and siftings of flour. Turn at once into the prepared pan and bake about 25 min, till a wooden pick inserted in center comes out clean.
- Let cold 15 min before unmolding. This type of chocolate cake is always at its best at room temperature. Serve with a dusting of powdered sugar, or possibly with the icing.
- Soft Chocolate Icing: Heat 2 ounces semisweet chocolate with 1 oz bittersweet chocolate, a healthy pinch of salt and 1 1/2 Tbsp. rum in double boiler over simmering water. When smooth and glistening, beat in 6 Tbsp. unsalted butter (see note), 1 Tbsp. at a time. Stir over cool water till cooled to spreading consistency.
- Note: Use real butter or possibly stick margarine. Don't substitute reduced-fat spreads; their higher water content often yields less-satisfactory results. -
