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Italian   -   Chocolate Almond Truffle Cake   adapted from A Fresh Taste of Italy by Michele Scicolone

  • 1 Cup Almonds -- toasted
  • 1 1/4 Cups Sugar
  • 3/4 Cup Unsweetened Cocoa Powder
  • 8 Tablespoons Unsalted Butter
  • 4 Large Eggs
  • 3/4 Cup Milk
  • 2 Tablespoons Amaretto
  • Confectioner's Sugar -- for sprinkling
Directions Preheat oven to 325 degrees. Butter and flour a 9 inch springform pan. In food processor, grind almonds with 2 tablespoons of sugar until fine. Add cocoa and pulse until just blended. In a large mixer, beat butter with remaining sugar until light and fluffy, 3 minutes. Beat in eggs, one at a time. Stir in half the cocoa mixture. Stir in half of the milk and the amaretto. Pour the batter into the prepared pan. Bake for 50 minutes or until center is set. Cool for 10 minutes. Remove from pan rim. Cool completely. Sprinkle with confectioners sugare and serve.
Serves 10
Time to Make 0:00

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