4 oz. bittersweet (not unsweetened) chocolate
1 t. vanilla
1 T. brewed espresso (or any other *strong* bre
1 T. brandy
6 T. butter
1/2 cup sugar
1/2 cup ground almonds
3 large eggs, divided
1. Preheat the oven to 300 degrees F. and butter and 8-inch
springform pan. 2. In a heavy saucepan over low heat, melt chocolate with vanilla and
brewed espresso and brandy. 3. Add butter, sugar, and almonds and heat the mixture until the
butter has melted. Remove the pan from the heat and cool slightly. 4. Beat the 3 egg yolks until they are lemon colored and stir them
into the chocolate mixture. 5. Whip the 3 egg whites until they are just stiff and fold them
into the chocolate mixture. 6. Turn the batter into the pan and bake the cake in the middle of
the over for 45 minutes. The cake will have some cracks on top, and a tester inserted into the cake will not come out clean. Let the cake cool completely on a rack and remove the sides of the pan. The cake will rise and then fall.
Serving suggestions: brush with raspberry jelly; sprinkle with powdered sugar; cover or serve with whipped cream.