Your guests will be WOWED with this recipe adapted from "Chocolate Holidays: Unforgettable Desserts for Every Season" by Alice Medrich
SERVING/YIELD
12
PREP TIME
COOK TIME
LEVEL
Medium
BLESSING
Unknown
RECIPE
#23599
INGREDIENTS
¼ cup blanched whole almonds
3 Tbsp matzo cake meal
9 oz bittersweet or semisweet chocolate
1 cup unsalted butter
6 eggs
⅔ cup sugar
1½ tsp grated orange peel
⅓ cup light brown sugar
⅛ tsp salt
¼ cup powdered sugar
In a food processor, chop almonds and matzo meal until finely ground
Melt together chocolate and butter, then cool
In a medium bowl, beat egg whites on medium speed until foamy
Then beat egg whites on high speed, adding 1/3 cup of sugar, until stiff peaks form
In a large bowl, add yolks, orange peel, brown sugar, salt and remaining 1/3 cup of sugar
On high speed, beat egg yolk mixture 2 minutes
Reduce mixer speed to low and beat chocolate mixture into egg yolk mixture
Gently fold almond mixture and one-fourth of egg whites into egg yolk mixture, then fold in remaining egg whites
As usual, when working with stiff egg whites, fold VERY gently and only until the mixtures are barely incorporated together
Transfer batter into ungreased 9-inch springform pan
Bake 35-40 minutes at 375 degrees or until a toothpick inserted 1 1/2 inches from edge of pan comes out almost clean
Cool cake in pan on wire rack
Run a knife around the edge of the pan and remove the sides of the springform pan
Transfer the cake to a serving dish and sprinkle with powdered sugar
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