Ingredients Jump to Instructions ↓

  1. 1 cup granulated sugar, divided use

  2. 1/2 cup unsweetened cocoa powder

  3. 1/2 cup boiling water

  4. 3 ounces semisweet chocolate (3 squares)

  5. 2 tablespoon brandy

  6. 1/8 tablespoon almond extract

  7. 2 large egg yolks

  8. 4 large egg whites

  9. 1/4 teaspoon cream of tartar

  10. 3 tablespoons all-purpose flour

  11. 1/4 cup blanched almonds, ground

  12. 1/4 cup red current jelly, melted

  13. 1 pint raspberries, fresh Powdered sugar to taste

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 °F (190°C). Line bottom of 8 x 3-inch springform pan with wax paper. Lightly coat with nonstick spray. Combine 3/4 cup sugar and the cocoa in microwave proof bowl. Gradually stir in water to make smooth paste. Chop chocolate and stir in. Melt mixture in the microwave on medium 1 to 1 1/2 minutes. Whisk in brandy and almond extract, then egg yolks. Beat egg whites with cream of tartar in mixer bowl at medium speed to soft peaks. Gradually beat in 1/4 cup sugar until stiff. Whisk flour and almonds into chocolate mixture. Fold in egg whites in 2 parts. Spoon batter into prepared pan. Bake 30 minutes. Invert cake onto serving plate, peel off paper. Brush on melted jelly. Decorate with raspberries and powdered sugar.


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