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Torta Principe Eugenio (Prince Eugenio’s Cake) copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati Recipe
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Ingredients
- 6 ounces unsweetened dark chocolate (containing at least 60% cocoa)
- 1 1/2 cups crushed almonds
- 1 ¼ cups sugar
- 2 tablespoons butter
- 6 eggs
- 1 tablespoon rum
- 1 tablespoon brandy
- butter for pan
- Topping
- 2 cups raspberries (fresh or frozen)
- 1 tablespoon sugar
- 2 ounces milk chocolate
- ½ cup whipping cream
- 1 tsp vanilla
Directions
- Beat softened butter,sugar and egg yolks until creamy. Melt chocolate in double boiler or microwave. Add the chocolate into the egg yolk mixture,then add in ground almonds,brandy and rum.
- Beat egg whites till soft peaks form. Fold into the egg yolk mixture gently till well blended.. Butter and flour an 8â³ cake pan and bake for 35 minutes in oven at 350 degrees.
- Remove from oven. Leaving a 1 /12 â border around cake, cut out some of the interior cake , to make about ¼ cup of crumbs. Place crumbs in oven on cookie sheet to dry and become crisp, set aside., to use as crumble on topping.
- Cook raspberries and sugar over low heat for 2 minutes let sugar melt. Let cool. Place whipping cream and vanilla, sugar in bowl. Whip cream till peaks form, add in grated chocolate. Place cooled raspberry mixture in cavity of cake made from digging out crumbs. Top with whipped cream mixture in center of raspberries. Sprinkle with cake crumbs on top of whipped cream and serve.
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