This is the first cake I ever learned how to bake, it's easy to make and tastes great. We've enjoyed this cake for over 25 years.
- 1⁄2 lb butter
- 1 1⁄3 cups white sugar, plus
- 2 tablespoons white sugar, divided
- 1⁄2 lb semisweet chocolate or 1⁄2 lb bittersweet chocolate
- 3 ounces almonds, ground
- 1⁄4 cup Kahlua (or your favorite liqueur)
- 4 eggs, separated
- 1 cup flour
- 6 ounces semisweet chocolate or 6 ounces bittersweet chocolate, broken into pieces
- 6 ounces heavy cream, separated
- 1 tablespoon butter
- 12 whole almonds (for garnish) (optional)
- Preheat oven to 350 degrees Cake Mix 1 1/3 cups of sugar with butter until light and fluffy.
- Melt chocolate pieces.
- Blend ground almonds and melted chocolate into butter mixture.
- Slowly add Kahlua to mixture.
- Add egg yolks one at a time, mixing well.
- In separate bowl beat egg whites until soft peaks form then add remaining 2 tbsp sugar slowly until egg whites stiffen.
- Fold egg whites into butter mixture alternating with flour (starting and ending with egg whites).
- Pour into a greased 9-inch springform pan, lined with parchment or waxed paper and dusted with flour.
- Bake in a 350°F oven 40 - 60 minutes. Please check to ensure cake is done.
- Cool overnight on a wire rack (do not remove cake from pan).
- Next day remove pan and glaze.
- Refrigerate until ready to serve.
- Glaze: Melt chocolate and two ounces of heavy cream in double broiler.
- Stir constantly until fully melted and warm BUT NOT HOT.
- Whisk in 4 remaining ounces of cream.
- Whisking until mixture is smooth and shiny.
- Stir in butter until melted.
- Let cool slightly then glaze cake.
- Cake will set in fridge.
- *NOTE: If glaze gets too thick, thin by heating on low.
- ** Edited to change cooking time -- !