Yield: 1 servings
|3 cups||Blanched almonds; lightly toasted|
|1 tablespoon||Orange juice concentrate|
|2 teaspoons||Chopped orange zest|
|2 teaspoons||Almond extract|
|½ teaspoon||Ground ginger|
|1 cup||Strong brewed coffee|
|2 cups||Heavy whipping cream|
|6 ounces||Bittersweet chocolate; coarsely chopped|
|½ teaspoon||Pure vanilla extract|
Preheat the oven to 350 degrees. Butter a 9-inch cake pan. Place the almonds on a baking sheet and toast them in the oven for about 10 minutes, or until light brown. Remove the nuts from the oven and set aside to cool completely.
To prepare the cake, put the almonds and sugar in the bowl of a food processor and process until finely ground. Add the orange juice concentrate, zest, almond extract, ginger, and eggs and process again until smooth. Pour the batter into the prepared cake pan and bake in the oven for about 30 minutes, or until a knife inserted in the center comes out clean.
Remove from the oven and let cool for about 10 minutes, then remove the cake from the pan.
To prepare the sauce, put the coffee and 1 cup of the cream in a medium saucepan and heat just until almost boiling. Turn off the heat and add the chocolate, stirring until smooth. Stir in the vanilla and Kahlua and keep warm until ready to use.
Whip the remaining cup of cream to soft peaks. To serve, cut the cake into slices. Spoon some of the sauce over the top of each slice and top with a dollop of whipped cream.
Converted by MC_Buster.
Per serving: 6313 Calories (kcal); 521g Total Fat; (69% calories from fat); 144g Protein; 361g Carbohydrate; 1588mg Cholesterol; 529mg Sodium Food Exchanges: 8½ Grain(Starch); 15 Lean Meat; 0 Vegetable; 0 Fruit; 96 Fat; 13 ½ Other Carbohydrates
Converted by MM_Buster v2.0n.