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Categories:Viewed: 67 - Published at: 7 years ago
Ingredients
- 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 1 cup (2 sticks) unsalted butter
- 3/4 cup slivered almonds, toasted
- 3 tablespoons cake flour
- 1/4 teaspoon salt
- 5 large eggs
- 1 1/3 cups sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups chilled whipping cream
Method
- Preheat oven to 325F.
- Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides.
- Stir chocolate and butter in heavy medium saucepan over low heat until smooth.
- Cool mixture to lukewarm.
- Finely grind 1/2 cup almonds, flour and salt in processor.
- Using electric mixer, beat eggs, sugar and vanilla in large bowl until thick, about 2 minutes.
- Fold in almond mixture, then chocolate mixture.
- Pour batter into prepared pan.
- Bake cake until tester inserted into center comes out with moist crumbs attached, about 1 hour 10 minutes.
- Cool cake in pan on rack (center will fall).
- Press edges down with fork to level top.
- Cover; refrigerate at least 2 hours and up to 1 day.
- Cut around cake; remove pan sides.
- Beat cream in large bowl to firm peaks.
- Mound cream atop cake; sprinkle with remaining 1/4 cup almonds.
