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Espresso coffee semi-sweet chocolate sugar ground blanched almonds eggs sweet sherry rum flavoring vanilla unflavored dry bread crumbs vanilla ice cream
Viewed: 50 - Published at: 4 years agoIngredients
- 3/4 c. strong dark roast or Espresso coffee
- 6 oz. semi-sweet chocolate, coarsely chopped
- 2/3 c. sugar
- 1 1/4 c. ground blanched almonds
- 6 eggs, separated
- 2 Tbsp. sweet sherry
- 2 tsp. rum flavoring
- 1 tsp. vanilla
- 2 Tbsp. unflavored dry bread crumbs
- vanilla ice cream
Method
- Butter and flour a 9-inch spring-form pan.
- Preheat oven to 375°.
- Pour coffee into a small, heavy saucepan.
- Add chocolate and stir over low heat until chocolate melts.
- Mix in sugar, then almonds and stir vigorously, still over low heat, until blended. Take off heat and chill briefly.
