Recipe courtesy of David Rosengarten
Total:
1 hr
Active:
20 min
Level:
None

Ingredients

Directions

Preheat the oven to 350 degrees F. Line a 9-inch springform cake pan with foil.

In a bowl with an electric mixer cream the butter with all but 1/4 cup of the sugar and beat until light and fluffy. Add the egg yolks, one at a time, and beat the mixture until combined well. Stir in the chocolate, almonds, cognac, potato starch, cinnamon and salt.

In a bowl with an electric mixer beat the egg whites until they are foamy. Add the remaining sugar, a little at a time, and beat the whites until they form soft peaks. Stir 1/4 of the whites into the batter and fold in the remaining whites gently but thoroughly.

Pour the batter into the prepared pan and bake for 40 minutes, or until puffed and still slightly loose in the center Transfer to a rack to cool completely.

To unmold: release the sides from the pan and peel back foil. Invert cake onto a plate and carefully peel off foil from bottom of cake. Invert cake onto a serving plate and dust top with confectioner's sugar.

Suggested Wine: Limoncello

IDEAS YOU'LL LOVE

Chocolate Cake in a Mug

Recipe courtesy of Trisha Yearwood

Orange Ombre Birthday Cake with Chocolate Frosting

Recipe courtesy of Nancy Fuller

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

Chocolate Molten Cake

Recipe courtesy of Claudia Fleming

Mini Chocolate-Cherry Bundt Cakes

Recipe courtesy of Ree Drummond

Instant Chocolate Cake

Recipe courtesy of Food Network Kitchen

Chocolate Pudding

Recipe courtesy of Ree Drummond

Chocolate Stout Bundt Cake

Recipe courtesy of Marcela Valladolid

Texas Sheet Cake with Chocolate Ganache

Recipe courtesy of Trisha Yearwood

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking