2 1/2 C blanched almonds
1 1/2 C sugar
1/2 tsp. vanilla extract
Grated peel of 1 lemon
Chocolate Coffee Sauce (see following recipe)
Preheat oven to 350 degrees
Butter a 10 inch spring form pan, then line it with wax paper. Butter the wax paper.
In a food processor, combine the sugar and almonds. Process until almonds are finely ground. Set aside
Separate 4 of the eggs, placing the yolks in a large bowl and reserving the whites. Add the remaining eggs, along with the salt, vanilla, and lemon peel, to the bowl with the yolks and beat to blend well. Gradually beat in the almond mixture. The mixture will become very thick.
In a large bowl of a electric mixer, beat the reserved whites until they are stiff but not dry. Gently fold them into the batter, a third at a time.
Transfer the batter to the prepared pan, and bake for 45 minutes, or until a wooden toothpick inserted near the center of cake comes out clean.
Cool the cake in the pan on a wire rack. Remove the sides of the pan and sprinkle the cake with powdered sugar. Serve with Chocolate Coffee Sauce.
Chocolate Coffee Sauce
1 1/4 C milk
1 vanilla bean, split
1 TB unsweetened cocoa powder
1 TB finely ground coffee
2 egg yolks
2 TB sugar
In a saucepan, bring the milk with the vanilla bean to a simmer over medium heat. Reduce the heat.
Transfer 2 TB of the hot milk to a bowl and stir in the cocoa powder and the coffee. Set aside.
In another bowl, beat the yolks and the sugar until light. Set aside.
Remove the vanilla bean and scrape the insides into the milk. Discard the bean.
Stir a small amount of the hot milk into the yolk mixture, then stir the yolk mixture, along with the cocoa mixture, into the pan of milk. Cook, stirring constantly, over medium heat until the sauce begins to thicken and coats the back of a metal spoon, about 10 minutes. Transfer to a serving bowl and stir for 1 minute to cool slightly.