|I baked it in a tube pan|
Here are some step-by-step pictures:
|This was the first time I used both of my KitchenAids at the same time :o)|
|Folde the finely ground nuts and chocolate into the egg yolk mixture|
|After the beaten egg whites are folded into the egg yolk/nut/chocolate mixture, it's scooped into the tube pan|
|Right after I took it out of the oven (it sank very shortly afterwards - as expected)|
|A picture of the inside taken with my phone at the bake sale today. Huge hit!|
What I loved the most about this cake is the wonderful flavor from the toasted almonds that came through really well. It paired really well with the dark chocolate pieces in the cake. I also loved how moist the cake was. One thing that surprised me was that the cake was both dense and spongy. Really hard to explain :o) You'll have to try it yourself to find out.
- I saved a slice of cake for hubby but he hasn't had a chance to try it yet.
- Changes I made to the recipe are: subbed almonds for the walnuts, and added ~1/2 tsp table salt. Instead of baking the cake in a 9"x3" round pan, I used a tube pan. I was really hoping that the tube pan would provide more support to the center of the cake than a round pan so I could avoid the (expected) sinking. Alas... no such luck.