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Makes 1- 8" cake Difficulty
involved
Ingredients
For cake: 4 oz. semisweet chocolate, chopped 2 Tablespoons amaretto 1/2 cup unsalted butter, at room temp 2/3 cup sugar 3 eggs, separated Pinch of salt 1/3 cup ground almonds (you can grind almonds in a spice or coffee grinder) 1/4 teaspoon almond extract 3/4 cup gf flour
For chocolate icing: 1 oz semisweet chocolate, chopped 1 Tablespoon amaretto 3 Tablespoons unsalted butter, at room temp
Directions
For cake: Preheat oven to 350 degrees F. Butter and flour an 8" cake pan. Combine chocolate and amaretto in a the top of a double boiler and place over a pan of simmering water. Stir until chocolate melts and all is blended. Remove from simmering water and let cool. Add butter and sugar to the bowl of an electric mixer and beat until fluffy and pale. Add egg yolks and beat until blended. In a separate bowl, add egg whites and a pinch of salt and beat until soft peaks form. Add 1 Tablespoon sugar and beat until stiff peaks form. Fold the chocolate mixture, nuts and almond extract into yolk mixture. (If chocolate is stiff, place over simmering water again just until soft enough to stir) Fold in 1/3 of the egg whites, then 1/3 of the flour. Alternate adding remaining whites and flour. Transfer batter to prepared pan (batter will be thick) Bake for 25 minutes. This cake is great a little under baked, so an inserted toothpick should not come out completely clean. Let cake cool for 10 minutes in pan on a rack.
For chocolate icing: Add chocolate and amaretto to the top of a double boiler over a pan of simmering water. Stir until chocolate is melted and all is blended. Remove from the simmering water and add butter, 1 Tablespoon at a time, beating with a wooden spoon until icing is smooth. Place the bowl of icing over a bowl of ice water and continue to beat until icing thickens to spreading consistency. Spread the icing over a completely cooled cake.
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