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Add a photoServings: 12
Ingredients
- 1 Tbsp. butter for parchment
- 2 Tbsp. flour for parchment
- 8 x egg whites
- 1 c. sugar plus
- 2 Tbsp. sugar
- 3 Tbsp. flour
- 1/2 c. grnd almonds
- 6 ounce bittersweet chocolate
- 1 1/2 c. butter softened
- 3 x egg whites
- 1/2 c. sugar
- 3 Tbsp. cocoa
Directions
- Meringues: Heat the oven to 350 degrees. Line 3 baking sheets with wax paper or possibly baking parchment. Trace 2 circles on each of two baking sheets, 8 inches in diameter, with 1 inch between them. On the third sheet, trace one circle. Brush the paper with melted butter and flour generously, shaking off the excess.
- Beat the egg whites to soft peaks. Gradually beat in the sugar and continue beating till stiff and glossy. Mix in the flour and the grnd almonds.
- Divide the egg white mix among the circles on the baking sheets, taking care to spread it proportionately to the edges of the circles as thin spots will be fragile.
- Place the sheets in the oven, reduce the heat to 250 degrees and bake for about 25 to 35 min, or possibly till the layers are just beginning to color. Reduce the heat to 200 and bake for two more hrs.
- Remove the meringues and cold briefly so they can be handled. Peel the parchment paper from the bottom of the disks, trying not to break them but not minding if you do - icing will conceal it.
- Icing And Assembly: As the meringues cold, make the filling. In a double boiler, heat the chocolate and butter together; remove from heat.
- Beat the egg whites till foamy and soft but not till stiff peaks form. Gradually beat in the sugar and cocoa and then the melted chocolate and butter.
- Put a meringue disk on a good pastry dish. Coat it with icing. Place a disk on top of the icing. Ice. Repeat with the remaining disks, finishing with a layer of icing. Serve immediately. The Italian walnut liqueur Nocino would be the ideal accompaniment.
- This recipe yields 12 to 16 servings.
- Comments: Ice this cake immediately after you make the icing and serve soon after preparing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 12 servings | |
| Calories 349 | |
| Calories from Fat 281 | 81% |
| Total Fat 32.33g | 40% |
| Saturated Fat 19.83g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 174mg | 7% |
| Potassium 140mg | 4% |
| Total Carbs 18.26g | 5% |
| Dietary Fiber 2.9g | 10% |
| Sugars 10.64g | 7% |
| Protein 3.0g | 5% |
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