Recipe - Chocolate Almond Cake

Unsalted butter (substitute
margarine for nondairy
meals) for greasing pans
Unbleached flour or passover
potato starch for dusting
pans
9 ounce Imported semisweet
chocolate; broken into
small pieces
One half pound Unsalted butter (see note
above)
1 One fourth cup (scant) sugar
6 Eggs; separated, at room
temperature
One fourth cup Strained; freshly squeezed
orange juice
1 tablespoon Unsweetened cocoa powder
2 teaspoon Cognac
1 One half teaspoon Unbleached flour or potato
starch
1 teaspoon Grated lemon rind
1 teaspoon Grated orange rind
One fourth teaspoon Vanilla extract
9 ounce 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 9inch cakes, each serving 10 to 12

Preheat the oven to 300 degrees F. Grease the bottoms and sides of two
9x11/2inch 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.

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