Passover Gateau Au Chocolat 1/4 cup blanched whole almonds 3 tablespoons matzo cake meal 9 ounces bittersweet or semisweet chocolate, broken into pieces 1 cup (2 sticks) unsalted butter 6 large eggs, separated 2/3 cup granulated sugar 1 1/2 teaspoons grated orange peel 1/3 cup (packed) light brown sugar Salt Confectioners' sugar for dusting Preheat oven to 375 degrees F. In a food processor with knife blade attached, pulse almonds and matzo meal until almonds are finely ground. In a microwave-safe bowl, combine chocolate and butter. Heat in the microwave oven on Medium (50% power) 1 minute, stirring once. Microwave 30 to 60 seconds longer; stir until melted and smooth. Cool slightly. In a medium bowl, with mixer on medium speed, beat egg whites until foamy. Increase speed to high; gradually beat in 1/3 cup granulated sugar until stiff peaks form. To a large bowl, add yolks, peel, brown sugar, 1/8 teaspoon salt, and remaining 1/3 cup granulated sugar. Using same beaters, and with mixer on high speed, beat mixture 2 minutes or until pale and thick. On low speed, beat in chocolate mixture. Fold almond mixture and one-fourth of egg whites into egg-yolk mixture. Fold in remaining whites. Transfer batter to ungreased 9-inch springform pan. Bake 35 to 40 minutes or until a toothpick inserted 1 1/2 inches from edge comes out almost clean (top of cake may crack). Cool cake in pan on wire rack. To serve, run a knife around side of cake to loosen from pan. Remove side of pan; transfer cake to serving plate. Sprinkle cake with confectioners' sugar (if not for Passover).
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