3 c Blanched almonds; lightly
-toasted
1 c Sugar
1 tb Orange juice concentrate
2 ts Chopped orange zest
2 ts Almond extract
1/2 ts Ground ginger
5 Eggs
-MOCHA SAUCE-
1 c Strong brewed coffee
2 c Heavy whipping cream
6 oz Bittersweet chocolate;
-coarsely chopped
1/2 ts Pure vanilla extract
2 tb Kahlua
Preheat the oven to 350 degrees. Butter a 9-inch cake pan. Place the
almonds on a baking sheet and toast them in the oven for about 10 minutes,
or until light brown. Remove the nuts from the oven and set aside to cool
completely.
To prepare the cake, put the almonds and sugar in the bowl of a food
processor and process until finely ground. Add the orange juice
concentrate, zest, almond extract, ginger, and eggs and process again until
smooth. Pour the batter into the prepared cake pan and bake in the oven for
about 30 minutes, or until a knife inserted in the center comes out clean.
Remove from the oven and let cool for about 10 minutes, then remove the
cake from the pan.
To prepare the sauce, put the coffee and 1 cup of the cream in a medium
saucepan and heat just until almost boiling. Turn off the heat and add the
chocolate, stirring until smooth. Stir in the vanilla and Kahlua and keep
warm until ready to use.
Whip the remaining cup of cream to soft peaks. To serve, cut the cake into
slices. Spoon some of the sauce over the top of each slice and top with a
dollop of whipped cream.
Yields
1 servings