Serves: 8
Total Calories: 475
1 In the bottom half of a double boiler or in a medium saucepan, bring 2 inches of water to a simmer. Place the chocolate in the top half of the double boiler or in a heatproof bowl that will sit comfortably over the saucepan. Let the chocolate stand until softened, about 5 minutes. Stir until smooth. Let cool slightly.
2 Place the oven rack in the center of the oven. Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan. Tap out the excess flour.
3 In a large bowl with an electric mixer at medium speed, beat the butter with 3/4 cup of the sugar until light and fluffy, about 3 minutes. Add the egg yolks one at a time, beating well after each addition. With a rubber spatula, stir in the chocolate and the almonds.
4 In a large clean bowl with clean beaters, beat the egg whites with the salt on medium speed until foamy. Increase the speed to high and beat in the remaining 1/4 cup of sugar. Continue to beat until the egg whites are glossy and hold soft peaks when the beaters are lifted, about 5 minutes.
5 Fold about 1/4 of the whites into the chocolate mixture to lighten it. Gradually fold in the remaining whites.
6 Scrape the batter into the prepared pan. Bake 45 minutes or until the cake is set around the edge but soft and moist in the center and a toothpick inserted in the center comes out covered with chocolate. Let cool in the pan on a rack 10 minutes.
7 Run a thin metal spatula around the inside of the pan. Invert the cake onto a plate. Turn it right-side up onto a cooling rack. Let cool completely, then dust with cocoa powder. Serve at room temperature. Store covered with a large inverted bowl in the refrigerator up to 3 days.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chocolate Almond Cake recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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