Yield: 12 servings
|-SANDI BROOKS WFCJ53B|
|6 ounces||Semisweet chocolate|
|14 tablespoons||(1 3/4sticks) butter|
|1½ cup||Finely ground blanched almon|
|6 cups||Bundt pan *|
|3 ounces||Semisweet chocolate|
|1 ounce||Unsweetened chocolate|
|2 tablespoons||Sweet butter|
|½ cup||Confectioners sugar**|
|1 cup||Whipped cream (optional)|
*or a 9" round cake pan or springform pan.
** (Not considered Kosher for Passover) Adjust a rack to the center of the oven. Preheat oven to 350 Butter the inside of the pan and sprinkle with matzoh meal for Passover; or flour if it is not for Passover. Shake out the excess. If using round pan, cut a circle of parchment to fit the bottom, place the parchment inside, butter and dust the parchment with flour or matzoh meal. Melt the chocolate in the top of a double boiler Cream the butter and sugar until light and fluffy. Add the egg yolks, beating well after each addition. Stir in the almonds and the melted chocolate, blending well. Beat the egg whites until they hold their shape, then stir 2 heaping Tablespoons into the chocolate mixture. Carefully fold in the remaining whites.
Pour batter into pan. Bake at middle level for 45 minutes. Cake should be slightly underdone. Allow to cool in the pan, then turn out to ice.
ICING Melt the chocolate for the icing in the top of a double boiler Cut the butter into small pieces and sift the sugar Add the butter to the chocolate, a little at a time, then stirring the sugar. Remove from the heat and add the water, beating with a whisk until smooth.
If icing seems too thick, add a little extra water. Pour immediately over the cake. Allow to set for 2 hours. Serves 8-10.
This is a version of a recipe I have used almost every year for Passover. The next version is the one I use and love. It is like a giant brownie. Sandi in CT 03/12 09:11 am Re-Formatted by Elaine Radis; 3/92