Chef Marian Gray
2 tbls unsweetened cocoa powder
½ cup blanched almonds
2 tbls sugar plus ¾ cup
3 ozs bittersweet chocolate
4 ozs reduced-fat sour cream, at room temperature
2 egg yolks, 1 tsp vanilla extract
3 tsp almond extract
5 egg whites at room temperature, ¼ tsp salt
Preheat Oven to 350°. Generously coat a 9'' springform pan with 2 tsps of the butter & dust with 1 tbls of the cocoa (don't tap out the excess cocoa; leave it in the pan.) In a food processor, combine the blanched almonds with 2 tbls of the sugar. Process until finely ground. In the top of a double boiler over barely simmering water, melt the chocolate & the remaining 4 tsp butter, stirring occasionally, until smooth. Do not overheat. Remove from the heat. Place the chocolate mixture in a large bowl. Add the almond mixture, sour cream, egg yolks, vanilla extract, almond extract, ½ cup of the remaining sugar, & the remaining 2 tbls cocoa. Stir until well-blended. In a large bowl, with an electric mixer on high speed, beat the egg whites & salt until frothy. Gradually add the remaining cup sugar, beating until stiff glossy peaks form. Stir one-quarter of the beaten whites into the chocolate mixture to lighten it. Gently fold in the remaining whites until no white streaks remain. Place in the prepared pan. Gently smooth the top. Bake for 30-35 minutes, or until the cake has risen, is dry on the top, & a wooden pick inserted in the center comes out with a few moist crumbs. Place in the pan on a rack & cool until warm. The cake will fall. Loosen the edges of the cake with a knife & remove the pan sides. Before serving drizzle w/ Cherry Creek Cellars Black Rasberry Fetter Hahn that has been reduced to ½ over a low heat. Serves 12.
Copyright © 2005 Cherry Creek Cellars, Albion, MI