Ingredients
3 14 cups dark chocolate
10 tablespoons unsalted margarine
1 teaspoon vanilla extract
3 tablespoons Cointreau liqueur
6 eggs, separated
10 tablespoons sugar
3 14 cups finely chopped almonds
confectioners' sugar
Method
Sources
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Dark dried poblano — chocolate notes, essential for mole poblano
Temperature-controlled tempering for chocolate work
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Pure vanilla extract — everyday baking, custards, frosting
Premium French chocolate — ganache, truffles, professional pastry
Pure peppermint — candy canes, peppermint bark, hot chocolate
Dark dried poblano — chocolate notes, essential for mole poblano
Temperature-controlled tempering for chocolate work
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preheat the oven to 350 degrees. lightly grease a deep 8- or 9-inch round cake pan. in the top of a double boiler set over simmering water, melt the chocolate with the soy milk and margarine. do not allow this to boil. (i usually do this step in the microwave at 70% power so as not to burn the chocolate). set aside to cool. stir in the vanilla and cointreau. in a mixing bowl, combine egg yolks and sugar. beat very well. in a separate mixing bowl, whip egg whites until peaks form and they are foamy. fold the egg whites into the egg yolk and sugar mixture. stir in the chocolate mixture and finely chopped almonds. pour the mixture into the prepared cake pan. bake for about 45 minutes. allow the cake to cool completely. sprinkle with confectioner's sugar.