Unsalted butter (substitute
-margarine for non-dairy
-meals) for greasing pans
Unbleached flour or passover
-potato starch for dusting
-pans
9 oz Imported semi-sweet
-chocolate; broken into
-small pieces
1/2 lb Unsalted butter (see note
-above)
1 1/4 c (scant) sugar
6 Eggs; separated, at room
-temperature
1/4 c Strained; freshly squeezed
-orange juice
1 tb Unsweetened cocoa powder
2 ts Cognac
1 1/2 ts Unbleached flour or potato
-starch
1 ts Grated lemon rind
1 ts Grated orange rind
1/4 ts Vanilla extract
9 oz Blanched almonds; finely
-ground
Unsweetened cocoa powder or
-confectioners’ sugar for
-dusting the cake
From: karen.reznek@idealink.washington.dc.us (Karen Reznek)
Date: Fri, 08 Sep 1995 08:49:00 -0820
I used to make this one for Passover, before I discovered Chocolate
Oblivion Truffle Torte by Rose Levy Berenbaum. Chocolate Almond Cake, From
“Helen Nash’s Kosher Kitchen”. Makes 2 9-inch cakes, each serving 10 to 12
Preheat the oven to 300 degrees F. Grease the bottoms and sides of two
9×1-1/2-inch round pans. Line the pans with wax paper, and grease the wax
paper. Dust with flour or potato starch, then invert the pans and tap to
shake out excess.
Place the chocolate on the top of a double boiler, cover, and set over
simmering water until melted. Let cool.
In the bowl of an electric mixer, cream the butter or margarine at medium
speed, adding the sugar gradually until the mixture is pale and bubbles
appear, approximately 10 minutes. While still beating, add 1 egg yolk at a
time, beating well after each addition. Lower the speed and beat in the
cooled chocolate and orange juice. With a large rubber spatula, mix in the
cocoa powder, cognac, flout or potato starch, lemon rind, orange rind,
vanilla extract, and almonds.
In a clean, dry bowl, beat the egg whites at high speed, until stiff. Fold
half of the whites into the batter with a rubber spatula. Repeat with
another quarter of the whites, then reverse the process, pouring the batter
over the whites. Gradually fold the two batters together, making a motion
like a figure eight, until all the whites have disappeared.
Divide batter equally between the two pans, and smooth the tops. Bake both
cakes on the center rack of the oven, not touching, for 50 minutes. Let the
cakes cool for 10 minutes on wire racks, then invert the cakes onto the
racks, peel off the wax paper, and cool completely. Refrigerate.
To serve: Sprinkle with cocoa powder or confectioners’ sugar and slide the
cakes onto a serving platter.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
24 Servings