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Name: Chocolate Almond Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 1/2 lb Unsalted butter; or; 1/4 ts Vanilla extract; At room temperature; 1 ts Lemon Rind grated; Broken into small pieces; 9 oz Blanched almonds; finely; 6 Eggs separated; 2 ts Cognac; 1 ts Grated orange rind; Unbleached flour or passover; 1/4 c Freshly squeezed orange; ; starch; 9 oz Imported semi-sweet; 1 1/4 c Sugar; Scant; ; cake; 1 1/2 ts Unbleached flour or potato; 1 tb Unsweetened cocoa powder; Unsweetened cocoa powder or; Unsalted butter or

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INGREDIENTS

1/2 lb Unsalted butter; or
1/4 ts Vanilla extract
At room temperature
1 ts Lemon Rind ; grated
Broken into small pieces
9 oz Blanched almonds; finely
6 Eggs ; separated
2 ts Cognac
1 ts Grated orange rind
Unbleached flour or passover
1/4 c Freshly squeezed orange
; starch
9 oz Imported semi-sweet
1 1/4 c Sugar; Scant
; cake
1 1/2 ts Unbleached flour or potato
1 tb Unsweetened cocoa powder
Unsweetened cocoa powder or
Unsalted butter or

Servings

INSTRUCTIONS

Preheat the oven to 300 degrees F. Grease the bottoms and sides of 2 9-by-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, flour 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. Makes 2 9-inch cakes, each serving 10 to 12

NOTES

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Chocolate Almond Cake

1/2 lb Unsalted butter; or
1/4 ts Vanilla extract
 At room temperature
1 ts Lemon Rind grated
 Broken into small pieces
9 oz Blanched almonds; finely
6 Eggs separated
2 ts Cognac
1 ts Grated orange rind
 Unbleached flour or passover
1/4 c Freshly squeezed orange
 ; starch
9 oz Imported semi-sweet
1 1/4 c Sugar; Scant
 ; cake
1 1/2 ts Unbleached flour or potato
1 tb Unsweetened cocoa powder
 Unsweetened cocoa powder or
 Unsalted butter or

Preheat the oven to 300 degrees F. Grease the bottoms and sides of 2  9-by-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, flour 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. Makes 2 9-inch cakes, each serving 10 to 12  <karen.reznek@idealink.washington.dc.us    Recipe by: "Helen Nashs Kosher Kitchen"    Posted to CHILE-HEADS DIGEST V3 #,

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Nutrition

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Serving Size: 1 Serving (232g)
Recipe Makes: 10 servings

Calories: 221
Calories from Fat: 135 (61%)

Amt Per Serving		% DV

	Total Fat 15g	20 %
	Saturated Fat 4.7g	23 %
	Monounsaturated Fat 5.7g
	Polyunsanturated Fat 2.1g
Cholesterol 634.5mg		195 %
Sodium 210.2mg		7 %
Potassium 218.7mg		6 %
Total Carbohydrate 2.1g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 1.9g
Protein 19g		27 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 221

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