Trinculo's Cafe: Exploring the Epicurean with The Stray Gourmet
Member of the BannerWomen Network
Trinculo's Cafe has won the
award!
May 6, 2003
Unbelievable as it seems, there are people who either
a) don't like chocolate
or
b) can't eat chocolate!
Chocoholics like yours truly can't fathom culinary
life without the cocoa bean, but these folks have
likely never sampled the ecstasies of flourless
chocolate cake, rich and decadent and
so bad for our waistlines!
But wait - now there's a way for them (and us)
to enjoy that dense flourless cake texture without
chocolate pollution. The recipe below will delight and
amaze everyone who has the good fortune to taste it.
LEMON-ALMOND INTENSITY CAKE
1 1/3 cups blanched slivered almonds
8 TBSP sugar, divided usage
4 large eggs, separated
5 tsp. finely grated lemon peel
1/2 tsp. nutmeg
Pinch of salt
Preheat oven to 375 degrees F.
Butter and flour 9" cake pan.
Line bottom of pan with waxed paper.
Finely grind almonds with 2 TBSP sugar in food processor.
Combine yolks, 2 TBSP sugar, lemon peel, nutmeg and salt
in medium bowl. Using electric mixer, beat until thick and
smooth (about 2 minutes). Stir in almond mixture.
Using clean beaters, beat egg whites in large bowl until
soft peaks form. Gradually add 4 TBSP sugar, beating until
stiff but not dry. Fold a large spoonful of whites into
almond mixture and stir well. Gently fold in remaining
whites.
Transfer batter to prepared cake pan. Bake until tester
inserted into center comes out clean, about 35 minutes.
Cool cake in pan on rack. Turn out onto serving platter.
Remove waxed paper. Dust with confectioner's sugar if
desired. Serve topped with a puff of real whipped cream
garnished with small mint leaves.
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Click here to see the previous recipe.
Until next time, see you around the galaxy.
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Exploring the Epicurean with The Stray Gourmet
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