Bizcocho De Chocolate

Total Time: 2 hrs 50 mins Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 9
• 1 1/2 cups whole almonds, skinned, toasted
• 9 ounces bittersweet chocolate (or mexican)
• 1 orange, zest of, finely grated
• 2 1/4 teaspoons cinnamon
• 5 large eggs, separated, room temperature
• 6 tablespoons sugar
• 1/4 teaspoon salt
• 1/4 cup heavy cream
• 2 tablespoons unsalted butter

Recipe

• 1 preheat the oven to 325 degrees f.
• 2 line an 8" square baking pan with parchment.
• 3 finely grind the almonds, 6 ounces of the chocolate (reserve the rest of the chocolate for the glaze), the orange zest and 2 teaspoons of the cinnamon in the food processor.
• 4 in a large bowl, whisk the egg yolks with 3 tablespoons of the sugar until pale yellow and thick.
• 5 fold in the nut mixture; the batter will be very thick.
• 6 in another large bowl, beat the egg whites and the salt until frothy.
• 7 gradually add the remaining 3 tablespoons of sugar, continuing to beat until peaks form.
• 8 fold half the beaten egg whites into the almond mixture to lighten it, then gently fold in the other half.
• 9 pour the batter into the prepared pan and smooth the top with a spatula.
• 10 bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
• 11 let the cake cool in the pan for 10 minutes, turn out onto a rack , peel off the parchment paper, and cool completely.
• 12 to make the glaze, heat the cream and butter over medium low heat until steam rises from the surface.
• 13 remove from the heat, and stir in the remaining three ounces of chocolate and 1/4 teaspoon of cinnamon, until the chocolate is fully melted and incorporated.
• 14 cool for 15 minutes, or until the glaze is lukewarm.
• 15 pour over the cake, letting it drip down the sides.