This is from a friend.... Preheat oven to 350F. Line the bottom of a 9-in cake tin with parchment paper. Grease the pan with shortening or cooking spray, dust with all-purpose flour and set aside. Fine grind 1 1/4 cup sliced almonds; set aside. In a double-boiler, over gently roiling water, melt 1/2 cup butter and 8-oz chocolate, stir in 1/4 cup brandy. Set aside to cool.In a small bowl beat 6 egg whites along with 1/4 cup sugar stiff peaks form; set aside. In a medium bowl, beat 6 egg yolks and 1/2 cup sugar till light and creamy. Add cooled chocolate mixture and beat well. Add ground almonds and 1/4 cup flour, mix well. Fold beaten egg whites into chocolate mixture. Pour cake batter into prepared pan and bake for 50 to 60 minutes. Test for doneness with a toothpick and bake a while longer if necessary. Remove from oven and transfer to cake rack, let cool in the pan for 5 minutes before turning out onto the cake rack. Let cool completely before serving plain, with whipped cream, yoghurt, or chocolate glaze.
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