SPECIAL EQUIPMENT: Six 3-inch metal ring molds (1 3/4 inches in height). Make the milk chocolate cake: Position a rack in the center of the oven and preheat to 325 degrees F. Lightly butter an 11 1/2-inch by 17 1/2-inch jellyroll pan and line the bottom with parchment paper. Butter the paper and dust the bottom and sides with cocoa powder, lightly tapping out the excess. Set the pan aside. Melt the chocolate according to the directions in the Chocolate Key. In a large stainless steel bowl, vigorously whisk together the egg yolks and the almond extract until the mixture is thick, about 1 minute. Set aside. In the bowl of a food processor, combine the toasted almonds and the flour and process until the nuts are ground to a fine powder. In a 4 1/2-quart bowl of a heavy-duty electric mixer using the paddle attachment, beat the butter on medium speed until it is pale and soft peaks begin to form, about 3 to 5 minutes. Lower the speed, add the zest and the almond flour and mix until well combined, about 2 to 3 minutes. Add the reserved chocolate, then the yolks, mixing just until combined. In a dry, grease-free 4 1/2-quart bowl of a heavy-duty electric mixer with the wire whip attachment, beat the egg whites on low speed until frothy. Increase the speed to medium and beat until soft peaks begin to form, 2 to 3 minutes, then gradually add the sugar. Increase the speed to high and continue to beat until the whites are glossy and hold stiff peaks when the whip is lifted, 1 to 2 more minutes. Using a large rubber spatula, mix 1/3 of the whites into the chocolate-almond-butter mixture to lighten it . Gently and quickly fold in another third of the whites. Fold in the remaining whites. Scrape the batter into the prepared pan and spread it evenly with an offset metal spatula. Bake for 30 minutes until the cake springs back when lightly touched and the sides pull away from the pan. Cool in the pan for 10 minutes, then invert onto a cooling rack and remove the parchment paper. When the cake has cooled, cut out 18 cake rounds using a 3-inch by 1 3/4- inch metal ring mold. Set the cake rounds aside until ready to assemble the dessert. Make the milk chocolate-orange cream: Place the chopped chocolate into a medium stainless steel bowl. In a medium saucepan, bring the cream to a boil. Remove the pan from the heat and pour the cream over the chocolate. Allow the mixture to stand for 30 seconds to melt the chocolate; whisk gently until smooth. Stir in the orange liqueur. Refrigerate until thoroughly chilled. continued......... Posted to MC-Recipe Digest V1 #524 by Adams
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|Serving Size: 1 Serving (426g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 405 (62%)|
|Amt Per Serving||% DV|
|Total Fat 45g||60 %|
|Saturated Fat 15g||75 %|
|Monounsaturated Fat 20.7g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 1418.9mg||437 %|
|Sodium 262.3mg||9 %|
|Potassium 503mg||13 %|
|Total Carbohydrate 37.9g||11 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 33.9g|
|Protein 28.2g||40 %|
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Calories per serving: 655
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