Mexican Chocolate Almond Cake
Ingredients:
1 2/3 c sliced almonds, toasted 6oz
4 1/2 oz semisweet choc. chopped
2 1/2 tsp grated orange peel
1 tsp grd cinnamon
5 eggs, separated
6 Tbsp sugar
SAUCE:
4 oz semisweet choc, chopped
1/2 c half & half
1/4 tsp grd cinnamon
1/2 c chilled whipping cream
1 1/2 Tbsp sugar
grd cinnamon
3 oranges, peel, pith removed, sliced into rounds
Directions:
Oven@350° Line 8" sq pan w/parchmt. Finely grind almonds, choc, orange peel, cinnamon. In med. bowl, beat yolks, 3 Tbsp sugar til lt yellow, slightly thick, 3 min. Mix in nuts. Beat egg whites to soft peaks. Add remaining 3 Tbsp sugar, beat to stiff. Mix by halves into choc. Bake until tester clean, 35 min. Cool rack. SAUCE: melt choc over lo, stir smooth. Mix in 1/2&1/2, cinnamon, stir smooth. Cool. Whip cream, sugar to peaks. Cake in sqs. Top ea sq w/whipped cream, sprinkle cinnamon, driz choc sauce. Garnish w/oranges
Submitted by Gretchen Grant
Contributed on: and modified on Saturday November 5th, 2005
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