Number Of Ingredients 8
Steps:
- 1 Place the rack in the lower third of the oven. Preheat the oven to 350°F. Grease and flour a 9-inch springform pan, tapping out the excess flour. 2 In the bottom half of a double boiler or in a medium saucepan, bring 2 inches of water to a simmer. Place the chocolate in the top half of the double boiler or in a bowl that will sit comfortably over the saucepan. Let the chocolate stand until softened, about 5 minutes. Stir until smooth. 3 In a large bowl, with an electric mixer at medium speed, beat the egg yolks and 1/3 cup of the sugar until thick and pale yellow, about 5 minutes. Beat in the orange liqueur. Stir in the chocolate, nuts, and orange peel. 4 In a large clean mixer bowl, beat the egg whites on medium speed until foamy. Gradually beat in the remaining 1/3 cup of sugar. Increase the speed and beat until the whites are glossy and soft peaks form, about 5 minutes. With a rubber spatula, fold 1/3 of the beaten whites into the chocolate mixture to lighten it. Gradually fold in the remainder. 5 Scrape the batter into the prepared pan. Bake 45 minutes or until the cake is set around the edge but still slightly moist when a toothpick is inserted in the center. 6 Cool the cake completely in the pan on a wire rack. Run a thin metal spatula around the inside of the pan to release it. Remove the rim and place the cake on a serving plate. Just before serving, sprinkle the cake with confectioner's sugar. Serve at room temperature. Store covered with a large inverted bowl in the refrigerator up to 3 days. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love