Serves: 8
Total Calories: 364
1 Place the rack in the center of the oven. Preheat the oven to 375°F. Grease and flour a 9 × 2-inch round cake pan. Tap out the excess flour.
2 In a large bowl, sift together the flour, baking powder, and salt.
3 In a food processor, grind the almonds with 1/4 cup of the sugar until very fine.
4 In a large bowl, with an electric mixer at medium speed, beat 1/2 cup of the butter with the remaining 3/4 cup of sugar until light and fluffy. Beat in the eggs and extracts until blended. Add the ground almond mixture and stir until smooth.
5 Scrape the batter into the prepared pan. Bake 30 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
6 Cool the cake in the pan on a wire rack 10 minutes. Invert the cake onto the rack. Turn it right side up onto another rack and let cool completely.
7 Bring about 2 inches of water to a simmer in the bottom half of a double boiler or a small saucepan. Place the chocolate and the remaining 2 tablespoons of butter in the top half of the double boiler or in a small heatproof bowl that fits comfortably over the saucepan. Place the bowl over the simmering water. Let stand uncovered until the chocolate is softened. Stir until smooth.
8 Pour half the chocolate over the cake, allowing some to drip over the sides. Smooth the sides and top. Spread the remaining glaze over the cake swirling it with a spatula. Sprinkle with the slivered almonds. Let set at room temperature at least 30 minutes before serving. Cover with a large inverted bowl and store in the refrigerator up to 3 days.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Abruzzo-Style Almond Cake with Chocolate Frosting recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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