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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Preheat oven to 350F. Brush bottom of 10-inch-diameter springform pan
generously with margarine. Blend almonds and 1/4 cup sugar in processor
until almonds are finely ground. Add chocolate; blend until chocolate is
finely ground, scraping sides and bottom of bowl occasionally.
Whisk cocoa, orange juice, and orange peel in small bowl until smooth.
Combine egg yolks and 1/2 cup plus 2 tablespoons sugar in large bowl.
Scrape in seeds from vanilla bean. Using electric mixer, beat until yolk
mixture is very thick, ab
out 4 minutes. Beat in cocoa mixture. Fold in
ground-almond mixture. Using clean dry beaters, beat egg whites and salt in
another large bowl until soft peaks form. Gradually add 2 tablespoons
sugar, beating until whites are stiff but not dry. Fold whites into
chocolate batter in 3 additions. Transfer to prepared pan.
Bake cake until tester inserted into center comes out clean, about 40
minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead.
Cover with foil; store at room temperature.)
Cut around cake in pan; release sides. Cut cake into wedges. Transfer to
plates. Place scoop of sorbet alongside.
Contributor: Bon appetit April 2004
| Ingredients:
1 margarine; melted
1 1/4 Cup(s) whole almonds
48 Teaspoon(s) sugar; divided
6 Ounce(s) bittersweet or semisweet chocolate; coarsely chopped
8 Tablespoon(s) unsweetened cocao
1/2 Cup(s) orange juice
2/3 Tablespoon(s) grated orange rind
6 eggs; separated
1 vanilla bean; split and scraped
87/2000 Ounce(s) salt
1 chocolate orange sorbet |
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