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Name: Chocolate Almond Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 24
Cuisine: American
Ingredients: 1 tb Unsweetened cocoa powder; Unsalted butter (substitute; 9 oz Imported semi-sweet; 1/2 lb Unsalted butter (see note; 1/4 ts Vanilla extract; 6 Eggs; separated, at room; 1 1/2 ts Unbleached flour or potato; 1 1/4 c (scant) sugar; 1 ts Grated orange rind; Unbleached flour or passover; 2 ts Cognac; 9 oz Blanched almonds; finely; Unsweetened cocoa powder or; 1 ts Lemon Rind grated; 1/4 c Strained; freshly squeezed

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INGREDIENTS

1 tb Unsweetened cocoa powder
Unsalted butter (substitute
9 oz Imported semi-sweet
1/2 lb Unsalted butter (see note
1/4 ts Vanilla extract
6 Eggs; separated, at room
1 1/2 ts Unbleached flour or potato
1 1/4 c (scant) sugar
1 ts Grated orange rind
Unbleached flour or passover
2 ts Cognac
9 oz Blanched almonds; finely
Unsweetened cocoa powder or
1 ts Lemon Rind ; grated
1/4 c Strained; freshly squeezed

Servings

INSTRUCTIONS

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 Nashs 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 9x1-1/2-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 G Internet, G Internet.

NOTES

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Chocolate Almond Cake

1 tb Unsweetened cocoa powder
 Unsalted butter (substitute
9 oz Imported semi-sweet
1/2 lb Unsalted butter (see note
1/4 ts Vanilla extract
6 Eggs; separated, at room
1 1/2 ts Unbleached flour or potato
1 1/4 c (scant) sugar
1 ts Grated orange rind
 Unbleached flour or passover
2 ts Cognac
9 oz Blanched almonds; finely
 Unsweetened cocoa powder or
1 ts Lemon Rind grated
1/4 c Strained; freshly squeezed

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 Nashs 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  9x1-1/2-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 G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (32g)
Recipe Makes: 24 Servings

Calories: 1
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 2.2mg		0 %
Total Carbohydrate 0.1g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.1g
Protein 0g		0 %
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Calories per serving: 1

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