Grated Bread and Chocolate Cake
Cooks Country and America's Test Kitchen Grand Prize Winner
Ingredients
- 9 egg whites
- 1 ½ 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
Chocolate Whipped Cream
- 2 cups cold heavy cream
- 2 tablespoons unsweetened cocoa powder
- ¼ cup sugar
- ¼ cup amaretto almond flavor liqueur
Instructions
- 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.
Chocolate Whipped Cream
- Beat heavy cream, cocoa powder and sugar until whipped and thick.
Cake Assembly
- 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
Nutrition
Serving: 1 sliceCalories: 497kcalCarbohydrates: 42gProtein: 11gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 54mgSodium: 142mgPotassium: 172mgFiber: 4gSugar: 31gVitamin A: 704IUVitamin C: 1mgCalcium: 122mgIron: 2mg
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