Ingredients
- 9 springform (pan)
- 5 eggs (separated)
- 1 stick
- 1 melt the chocolate in a double boiler over (hot)
- 1/4 this chocolate mixture the egg whites (into)
- 10 ounces good imported bittersweet chocolate broken
- 1/2 cup granulated sugar more for sprinkling (plus)
- 1/4 cup sugar until the mixture is (fluffy)
- 1/4 cup sugar
- 3/8 cup almonds (finely ground)
- 2 tablespoons kosher for passover cognac
Loosen the edges with a knife and carefully turn the cake out onto a plate. Rem ove the parchment paper. Sprinkle with the sugar. Serve at room temperature or chilled with whipped cream and raspberries on the side.
