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Ingredients
- 4 ounce Bittersweet, (not unsweetened) chocolate
- 1 tsp Vanilla
- 1 Tbsp. Brewed espresso, (or possibly any *strong* bre
- 1 Tbsp. Brandy
- 6 Tbsp. Butter
- 1/2 c. Sugar
- 1/2 c. Grnd almonds
- 3 lrg Large eggs, divided
Directions
- 1. Preheat the oven to 300 degrees F. and butter and 8-inch springform pan.
- 2. In a heavy saucepan over low heat, heat chocolate with vanilla and brewed espresso and brandy.
- 3. Add in butter, sugar, and almonds and heat the mix till the butter has melted. Remove the pan from the heat and cold slightly.
- 4. Beat the 3 egg yolks till they are lemon colored and stir them into the chocolate mix.
- 5. Whip the 3 egg whites till they are just stiff and fold them into the chocolate mix.
- 6. Turn the batter into the pan and bake the cake in the middle of the over for 45 min.
- The cake will have some cracks on top, and a tester inserted into the cake won't come out clean. Let the cake cold completely on a rack and remove the sides of the pan. The cake will rise and then fall.
- Serving suggestions: brush with raspberry jelly; sprinkle with powdered sugar; cover or possibly serve with whipped cream.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 385g | |
| Calories 1363 | |
| Calories from Fat 819 | 60% |
| Total Fat 93.22g | 117% |
| Saturated Fat 49.07g | 196% |
| Trans Fat 0.0g | |
| Cholesterol 809mg | 270% |
| Sodium 701mg | 29% |
| Potassium 378mg | 11% |
| Total Carbs 105.82g | 28% |
| Dietary Fiber 2.3g | 8% |
| Sugars 102.37g | 68% |
| Protein 23.37g | 37% |
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