A few hints. Fresh Almond flour is readily available where I live, but you can always grind your own. Use a hand grinder (a clean coffee grinder) or blender over a food processor to avoid making oil. I use a blender, and just do this in smaller increments, about 1/2 cup at a time. Almond and chocolate go very well together. Try using different types of chocolate to achieve the flavor you like best. Enjoy!
CHOCOLATE SPONGE CAKE
Ingredients
7 ounces dark chocolate (60-75% cacao), chopped
10 eggs, separated
3/4 cup white sugar
2 cups ground almonds
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| Almond Flour |
Directions
1. Melt chocolate in top of double boiler or saucepan over another saucepan of simmering water. Set aside.
2. Beat egg yolks until thick and lemon colored. Gradually beat in sugar. Blend in chocolate and almonds.
3. Beat egg whites until stiff peaks form. Fold whites into chocolate batter.
4. Spoon batter into ungreased 10 inch Bundt pan or tall springform pan.
5. Bake at 350 for 1 hour, or until cake springs back when lightly touched. Remove from oven, invert pan, and cool about 40 minutes before removing from pan.
3 comments:
Thanks for sharing this great recipe!
I have a favorite Apricot Chocolate Torte (sponge cake really)recipe for Passover as well. Ground almonds on the sides, almost a garnish. I love it. The simplicity of your recipe here - and it being made with almonds - really appeals to me. I may have to make this just for the experience, and then again and again "just because"! Thanks for sharing your chocolate spongecake recipe with us all!
DJ Eats the Elephant, want to share your Apricot Chocolate Torte recipe here on DyingforChocolate? you can wait until Passover or make now!
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