Ingrediente:
200 gr migdale cu pielita
200 gr unt
200 gr zahar
200 gr cioccolata amaruie ( de menaj ) rasa *
5 oua
2 fiole cu esenta de migdale
glazura :
in varianta clasica se presara doar zahar pudra deasupra
in varianta tort am facut po glazura din 400 gr de ciocolata amaruie, 80 gr unt si 8 linguri de apa topite impreuna la bain marie amestecand mereu
Se bat albusurile spuma.
Se toaca migdalele fin si se adauga in ele esenta.
Separat se mixeaza galbenusurile spuma cu zaharul si cind sunt bine umflate se adauga si untul cremos si se mai amesteca cu mixerul,
In compozitia asta se adauga pe rind cite o lingura din fiecare: migdale macinate, ciocolata rasa si albusuri spuma si tot asa amestecind mereu pe incorporeaza toate ingredientele.
* ciocolata o puteti pune si topita la bain marie
Se varsa compozitia in tava ( am folosit una de 24 cm dar mergea si una mai mica pentru o prajitiura mai inalta )cu hirtie de copt, si am copt in cuptorul deja incalzit la 200°C primele 10 minute apoi 40 minute la 180°C ( dar eu am copt 50 minute deci verificati, fiecare cuptor functioneaza diferit).
Lasati sa se raceasca in tava.
rasturnati si glasati sau presarati zahar pudra
Se taie mai frumos a doua zi. Se pastreaza foarte bine in dulap la temperatura camerei .
english
Ingredients:
200 g almonds with their skins, 200 g soft butter, 200 g dark chocolate*, 200 g sugar, 5 eggs, and two vials of almond extract.
This is Lydia Capasso’s recipe, with a note inspired by Sal De Riso*, who suggests using finely grated chocolate for an even better cake.
Finely grind the almonds and add the almond extract. Beat the egg whites until stiff. In a separate bowl, blend the sugar with the egg yolks, then add the softened butter and mix until creamy. Into the bowl with the yolks, sugar, and butter, gradually incorporate a spoonful of ground almonds, a spoonful of grated chocolate, and a spoonful of beaten egg whites, alternating and gently folding each addition.
Pour the batter into a round cake tin lined with parchment paper (mine was 24 cm). Bake for 10 minutes at 200°C, then for another 40 minutes at 180°C. I needed about 50 minutes total, but this depends on your oven, so check for doneness.
Let the cake cool completely in the pan. Serve in the classic way, dusted with powdered sugar, or turn it into a birthday cake with a chocolate glaze.
For the glaze, melt 400 g dark chocolate with 80 g butter and 8 tablespoons of water over a bain-marie, stirring until smooth. Pour the glaze over the cake while it is hot but not boiling.
