Ingredients

  • 4 ounces Maillard's chocolate or bitter chocolate
  • 1 tablespoon rum or brandy
  • 1 tablespoon black coffee
  • 3 ounces sweet butter (6 tablesoons), room temperature
  • 3 tablespoons sugar, to be used only if using bitter chocolate
  • 3 ounces ground almonds
  • 3 eggs, seperated
  • Whipped cream flavored with sugar and rum or brandy
  • Directions

    Grease a 3 to 4-cup ring mold and dust with flour or line a greased 7-inch tart pan with removable bottom with greased waxed paper. Break up the chocolate in small bits; melt over low heat with the liquor and the coffee. When smooth and slightly cool, stir in the butter, sugar if used, and the ground almonds. Blend until smooth and add the egg yolks, stir ring well. Beat the egg whites until stiff but not dry. Fold in the chocolate and egg yolk mixture. Fill the pan. Bake in the middle of a 300 degree oven for 35 to 40 minutes. When set, put on a rack to cool. Turn out very carefully; it is fragile. Decorate with whipped cream. sweetened and flavored to taste. The receipt can be doubled.

    Serves 8

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