Prep: 30 minutes plus cooling • Bake: 30 minutes • Serves: 12
1/4 cup slivered almonds
3 tablespoons potato starch
9 ounces bittersweet or semi-sweet chocolate, cut into small pieces
1 cup Schnucks unsalted butter (2 sticks)
6 Schnucks large eggs, separated
2/3 cup Schnucks granulated sugar, divided
1/3 cup packed Schnucks light brown sugar
1 teaspoon freshly grated orange peel
1/8 teaspoon salt
Schnucks nonstick cooking spray
Schnucks powdered sugar for dusting (optional, or see Cook’s Wisdom)
sweetened whipped cream or thawed whipped topping (optional)
1. 1. Preheat oven to 375°F. In food processor with knife blade attached, pulse almonds and potato starch until almonds are very finely ground. In medium microwave-safe bowl, heat chocolate and butter in microwave oven on medium (50% power) 1 minute, stirring once. Heat 30 to 60 seconds longer, then stir until chocolate is melted and smooth; cool slightly.
2. In medium bowl, with mixer on medium speed, beat egg whites until foamy. Increase speed to high; gradually beat in 1/3 cup granulated sugar until stiff peaks form. In large bowl, add egg yolks, brown sugar, orange peel, salt and remaining 1/3 cup granulated sugar. Using same beaters and with mixer on high speed, beat 2 minutes or until mixture is pale and thick. Reduce speed to low; beat in chocolate.
3. Fold almond mixture and one-fourth of egg whites into egg-yolk mixture. Fold in remaining whites. Spray 9-inch springform pan with nonstick cooking spray. Pour batter into pan. Bake 30 to 35 minutes or until wooden pick inserted 1-1/2 inches from edge of pan comes out with a few moist crumbs attached. (Cake may crack on top.) Cool cake in pan on wire rack. Cake may be prepared up to 2 days in advance.
4. To serve, run knife around side of cake to loosen from pan. Remove side of pan; transfer cake to serving plate. If not serving for Passover, dust cake with powdered sugar. Top with whipped cream, if desired.
Each serving: about 366 calories, 26 g total fat
(14 g saturated), 149 mg cholesterol, 61 mg sodium,
33 g carbohydrate, 1 g fiber, 5 g protein
For an alternative to powdered sugar that is kosher for Passover, in blender, add 1 cup granulated sugar and blend on high until sugar becomes pulverized. In fine-mesh strainer, sift together sugar and 1-1/2 teaspoons potato starch. Use to dust cake.