-
1
Special Equipment: One 9.5-in/26-cm angel food cake pan (tube pan); spatula; box grater, sifter.
-
2
Position an oven rack in the center of the oven and preheat the oven to 325u00b0F/160u00b0C/gas 3.
-
3
For the chocolate almond chiffon cake: In a heat proof 1-cup measurer, add the hot water, and instant espresso powder. Stir to combine. Add the melted butter, stir, and set aside. Keep the mixture warm.
-
4
In a medium mixing bowl, add the cake flour, 1/3 cup cocoa powder, baking powder, and salt. Fit the KitchenAid(R) 7-Speed Hand Mixer with the whisk attachment. Place the whisk into the bowl and turn to speed 2. Mix until just combined, then turn off the mixer. Set aside the bowl.
-
5
In a large mixing bowl add the eggs. Place the whisk into the eggs and turn to speed 7 and whip the eggs for 1 minute. Then, while still mixing, slowly stream the granulated sugar into the eggs. Beat the eggs and sugar until the mixture turns thick, is pale yellow, and creates thick ribbons, 10-12 minutes. 5 minutes into the mixing process, stream in the vanilla and almond extracts.
-
6
Once the eggs have reached the ribbon stage and the extracts have been added, turn the mixer to speed 2, and stream in the flour mixture until just combined. Take care not to overmix the batter. Turn off the mixer and use a rubber spatula to fold in the 2/3 cup grated chocolate, followed by the warm melted butter mixture, folding until just combined.
-
7
Gently pour the batter into the ungreased tube pan. Bake the cake until a cake tester inserted into the center comes out clean and cracks appear on the surface of the cake, 45-55 minutes. Then, remove the cake from the oven and place on a wire baking rack to cool completely, about 3 hours.
-
8
Once the cake has cooled, carefully run a knife along the tube and outer edge of the cake pan. Lift the cake straight up, and transfer to the wire baking rack. Run a knife along the bottom of the pan. Twist the tube and gently remove it from the cake, and place the cake (prettier side up) onto the desired serving platter.
-
9
While the cake is cooling, make the amaretto whipped cream: In a medium mixing bowl add the heavy cream, amaretto, 2 Tbs cocoa powder, and confectioners sugar. Fit the hand mixer with the whisk attachment. Place the whisk into the bowl and turn to speed 3. Mix for 1 minute, or until the mixture begins to thicken and create ribbons. Gradually increase to speed 6 and whip the cream mixture until medium stiff peaks form, about 1.5-2 minutes. Mix It Up: Add 1/2 cup of fresh berries to the whipped cream for a refreshing twist. Transfer to a serving bowl, cover, and refrigerate until ready to serve. (The whipped cream can be made up to 8 hours in advance.) Refrigerate any leftover whipped cream in an airtight container.
-
10
To serve, use a long, serrated knife to cut the cake into wedges. Spoon a dollop of whipped cream on-top of each slice and garnish with a light sprinkling of cocoa nibs. Serve immediately.
-
11
Chef's Tips: - The cake is best when served on the day it is baked. - Replace the amaretto with your favorite liquor of choice. We recommend kirschwasser, brandy, or bourbon.
