|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 1g||5%|
|Total Sugars 10g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Ground almonds and shaved chocolate are mixed with liqueur-soaked lady fingers, then baked. The result is a rich-tasting, but light cake. It is a good choice for brunch for dessert to end a special dinner. Serve with espresso coffee.
1 tablespoon shortening
4 large eggs
3 ounces (85 grams) raw almonds, blanched and peeled if possible
5 tablespoons softened unsalted butter
1/3 cup granulated sugar
2 1/2 ounces (70 grams) shaved chocolate
1/2 cup milk
1 (2 1/2-ounce) shot Licor 43, or rum
1 tablespoon cornstarch
1 tablespoon all-purpose flour
Cocoa powder, for garnish
Confectioners sugar, for garnish
Heat oven to 360°F (180°C) degrees.
Grease a 9-inch springform pan with 1 tablespoon vegetable shortening. Separate the yolks and egg whites into separate bowls.
Blanch, peel and toast the almonds on a baking sheet at 360°F for 5-10 minutes. Grind them in a food processor and set aside. To reduce the preparation time, buy peeled blanched almonds in the store and grind them.
In a large mixing bowl, beat the butter, adding sugar and beating until mixture is smooth.
Add egg yolks one at a time, continuously mixing. Add the ground almonds and shaved chocolate and mix well on low with a hand mixer.
In another bowl, pour in the milk and Licor 43. Soak the ladyfingers in the milk mixture until soft, then add to the butter-sugar mixture. Mix well. Add the flour and cornstarch and mix.
Beat the egg whites to a stiff point, which takes about 5 minutes with an electric hand mixer. Fold into the batter using a spatula.
Bake in the oven on middle rack for about 35 minutes. Check the cake after 20 minutes. The cake is done when a toothpick is inserted into the center and come out clean.
Cool the cake on a rack. When cool, remove the sides of the pan. Dust with cocoa and powdered sugar before serving.
Note: An 8-inch springform pan may be used, but baking time will need to be increased.