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Cake
7 squares (1 oz. each)
semi-sweet
chocolate
1
⁄2 cup butter or
margarine
3 eggs, separated
1
⁄2
cup sugar
1
⁄2 teaspoon almond
extract
2 tablespoons all-
purpose flour
Glaze
1 square (1 oz.) semi-
sweet chocolate
1 teaspoon shortening
Topping
1
⁄2 cup whipping cream
1 tablespoon
powdered sugar
1
⁄4 teaspoon almond
extract
2 tablespoons sliced
almonds
To make Cake, melt chocolate and butter in
medium saucepan over low heat, stirring constantly.
Remove from heat; cool slightly.
Place egg whites in mixer bowl. Attach bowl and
wire whip to mixer. Turn to Speed 8 and whip 1 to
2 minutes, or until stiff peaks form. Place egg
whites in another bowl. Clean mixer bowl and
wire whip.
Place chocolate mixture, sugar, and almond extract
in mixer bowl. Attach bowl and flat beater to mixer.
Turn to Speed 4 and beat about 1 minute. Stop and
scrape bowl. Continuing on Speed 4, add egg yolks,
one at a time, beating about 30 seconds after each
addition. Continuing on Speed 4, add flour and
beat about 15 seconds. Gently fold in egg whites
with spatula.
Spoon batter into 8-inch springform pan that has
been greased and floured on the bottom only. Bake
at 375°F for 20 to 25 minutes, or until set in center.
Cool completely on wire rack before glazing. Clean
mixer bowl.
To make Glaze, melt chocolate and shortening in
small saucepan over low heat, stirring to blend.
Drizzle over cake.
To make Topping, place cream, powdered sugar,
and almond extract in mixer bowl. Attach wire whip
and bowl to mixer. Turn to Speed 10 and whip
30 to 60 seconds, or until stiff peaks form. Pipe or
spoon whipped cream in ring over top of cake.
Sprinkle with almonds. Store in refrigerator.
Yield: 16 servings.
Per serving: About 180 cal, 3 g pro, 17 g carb,
13 g fat, 58 mg chol, 74 mg sod.
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