Ground almonds and shaved chocolate are mixed with liqueur-soaked lady fingers, then baked. The result is a rich-tasting, but light cake. It is a good choice for brunch for dessert to end a special dinner. Serve with espresso coffee.
- Heat oven to 360°F (180°C) degrees.
- Grease a 9-inch springform pan with vegetable shortening. Separate the yolks and egg whites into separate bowls.
- Blanch, peel and toast the almonds on a baking sheet at 360°F for 5-10 minutes. Grind them in a food processor and set aside. To reduce the preparation time, buy peeled blanched almonds in the store and grind them.
- In a large mixing bowl, beat the butter, adding sugar and beating until mixture is smooth.
- Add egg yolks one at a time, continuously mixing. Add the ground almonds and shaved chocolate and mix well on low with a hand mixer.
- In another bowl, pour in the milk and Licor 43. Soak the lady fingers in the milk mixture until soft, then add to the butter-sugar mixture. Mix well. Add the flour and corn starch and mix.
- Beat the egg whites to a stiff point, which takes about 5 minutes with an electric hand mixer. Fold into the batter using a spatula.
- Bake in the oven on middle rack for about 35 minutes. Check the cake after 20 minutes. The cake is done when a toothpick is inserted into the center and come out clean.
- Cool the cake on a rack. When cool, remove the sides of the pan. Dust with cocoa and powdered sugar before serving.
Note: An 8-inch springform pan may be used, but baking time will need to be increased.