Cooks Country and America's Test Kitchen Grand Prize Winner

Scale

9 egg whites

1 1/2 cups (5 oz) powdered sugar

½-cup plain dry breadcrumbs

½-cup grated semisweet chocolate plus additional for garnish

2 tablespoons all purpose flour

1-teaspoon baking powder

½-pound ground almonds or 2 cups almond flour

¼-cup dry red wine

2 tablespoons lemon juice

2 cups cold heavy cream

2 tablespoons unsweetened cocoa powder

¼-cup sugar

¼-cup amaretto (almond flavor liqueur)

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Heat oven 350F. Line two 9-inch cake pans with wax paper or parchment and spray with a no-stick baking spray.
In large electric mixer beat egg whites until soft peaks. Add powdered sugar and continue beating until stiff peaks.
Mix breadcrumbs, chocolate, flour, baking powder and almond flour together; fold into beaten egg whites.
Add wine and lemon juice; blend well.
Divide batter into prepared pans; smooth tops.
Bake 35 to 40 minutes or until center springs back when touched with tip of the finger.
Transfer cakes to cooling rack; cool completely.
Beat heavy cream, cocoa powder and sugar until whipped and thick.
Cut each cake, horizontally, in half.
Brush cut layers of cake with almond liqueur.
Spread the filling between the cake layers and on top.
Sprinkle with additional grated chocolate, if desired