---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Coffee-Almond Cake
  Categories: Cakes, Chocolate
       Yield: 1 servings
  
       1 c  Sugar
       2 c  Espresso
       2 c  Whipping cream
       6    Eggs
     1/2 c  Sugar
       6 tb Cocoa powder; unsweetened
     1/2 c  Butter; room temp
     1/2 c  Sugar
       2    Egg yolks
     1/4 c  All purpose flour
       2    Amaretti; ground
       2 ts Cocoa powder; unsweetened
       3    Egg whites
       4    Amaretti; crushed
  
   Place 1 cup sugar in small saucepan over low heat and cook
   until dark brown and caramelized. Quickly pour into heated
   9x2", 6-cup round non-aluminum pan (equal in diameter to
   size of springform pan used) and swirl until bottom and
   sides are evenly coated with caramel.
   
   For custard: Preheat oven to 325. Scald espresso  and
   whipping cream in medium saucepan over medium-high heat.
   Remove from heat and let cool. Combine 6 eggs and 1/2 cup
   sugar in large bowl and beat well. Stir in espresso mixture
   and 6 tablespoons cocoa. Pour into prepared pan. Cover with
   round of buttered waxed paper and set into larger pan. Add
   enough boiling water to come halfway up sides of pan. Bake
   custard until set, about 1 1/2 hours. Remove from water;
   let cool slightly and refrigerate. For cake: Preheat oven
   to 325.   Generously butter and flour 9″ springform pan,
   shaking out excess. Cream butter with sugar in large bowl
   until light and fluffy. Beat in egg yolks, blending
   thoroughly. Gradually stir in flour, cookie crumbs and 2
   teaspoons cocoa. Beat egg whites in medium bowl until stiff
   peaks form. Gently fold into batter. Transfer to prepared
   pan and bake about 20 minutes (cake should be slightly soft
   in center). Let cool.
   
   To assemble: Remove sides of springform pan and loosen cake
   from bottom. Run sharp, thin knife around custard and dip
   bottom of pan briefly in hot water to loosen if necessary.
   Place cake atop custard. Center serving platter on cake.
   Place one hand on bottom of mold and other hand on top of
   platter. Grasp firmly and invert. Carefully remove mold.
   Garnish top of custard with additional crushed amaretti, if
   desired.
   Serve immediately. *Can substitute strong coffee.
  
 -----

Plain Text Version of This Recipe for Printing or Saving