Serves 8 to 12 1 and 1/2 cups almonds (not blanched) 1 cup sugar 5 eggs, separated grated zest of 1 orange 15 oz. bittersweet chocolate salt 1 tablespoon matzo meal (optional) Preheat the oven to 350°. Grind the almonds in a food processor with 1/4 cup of the sugar until fine and powdery. Beat the yolks with the remaining sugar and orange zest until thick and pale. Grate 4 ounces of the chocolate and fold into the batter. In a separate bowl, beat the egg whites with a pinch of salt until soft peaks form. Stir the almonds and matzo meal into the yolks until well mixed. Gently fold in the egg whites, taking care not to deflate the batter. Pour the batter into an oiled 8" springform pan. Bake 30 minutes, or until a cake tester inserted in the middle comes out clean. Cool on a rack. Melt the remaining chocolate in a double boiler. Cool to room temperature, then spread onto the cake. Decorate with a few whole almonds.
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