1½ pounds
almonds, shelled
1 cup sugar
1 egg
4 egg yolks
5 squares cooking chocolate
1½ cups butter, creamed
½ teaspoon vanilla
1 teaspoon potato flour
6 egg whites, stiffly beaten
Toast almonds, chop very fine and grind to powder. Add sugar and mix well. Add 1 egg and 4 egg yolks and blend into smooth paste. Melt chocolate over very low flame and add to creamed butter, mixing very well until thoroughly blended. Add to almond mixture. Add vanilla, potato flour and stiff egg whites and blend gently but thoroughly. Pour into a greased and floured, fairly deep 12 inch cake pan. Bake at 375°F for 1 hour.
Serves 6.
country : Eritrea
course : baking
source : Krista [culinary]