Serves: 8
Total Calories: 281
1. Preheat the oven to 350°. Grease the bottom of an 8-inch round cake pan. Line the pan with a circle of parchment or wax paper. Grease the paper and sides of the pan. Put the almonds in a large nonstick skillet and toast, stirring frequently, until aromatic and barely colored, 3 to 4 minutes. Transfer to a plate and let cool.
2. Put the cooled nuts, chocolate, cinnamon, and salt in a food processor and finely grind. Reserve. In a medium bowl, blend the egg yolks, vanilla, and 3 tablespoons of the sugar with an electric beater or mixer until pale and thickened, about 3 minutes. With a wooden spoon, mix in the reserved nut mixture.
3. In a clean large bowl with clean beaters, beat the egg whites to soft peaks. Add the remaining 3 tablespoons of sugar and beat until stiff. Mix about 1/3 of the beaten whites into the reserved nut mixture to lighten, and then gently fold in the remaining whites.
4. Transfer the batter to the prepared baking pan and bake 35 minutes, or until a skewer inserted in the center comes out clean.
5. If using the sauce, make it while the cake is baking. When the cake is done, let it cool in the pan on a rack for about 10 minutes.
6. Meanwhile, prepare the whipped cream if using. Turn out the cake and remove the paper. Invert onto a plate. You can decorate the cake while whole with the cream, sauce, and berries, or cut the cake into wedges and top each piece just before serving.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chocolate and Almond Cake recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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