-
1
To prepare the almond crunch topping--Heat the oven to 325u00b0F.
-
2
Have ready an ungreased nonstick baking sheet.
-
3
In a medium bowl, whisk the egg white with a fork until foamy, about 30 seconds.
-
4
Stir in the nuts until they're evenly coated.
-
5
Sprinkle the sugar over the nuts and stir the mixture.
-
6
Spread the nuts in a single layer onto the baking sheet.
-
7
Bake for 5 minute.
-
8
Stir the nuts with a wooden spoon to loosen them from the baking sheet.
-
9
Bake until golden, another 5 to 8 minute.
-
10
Remove the nuts from the oven and immediately stir them to loosen them from the baking sheet.
-
11
The nuts will become crisp as they cool.
-
12
Set aside.
-
13
To prepare the cake--Heat the oven to 325u00b0F.
-
14
Have ready a 9-1/2- or 10-inch tube pan with sides at least 3-3/4 inches high.
-
15
In a food processor, pulse the chocolate chips until some of them are finely grated and the rest have formed small crumbs.
-
16
In a large bowl, sift together the cake flour, 1 cup of the sugar, the baking powder, and the salt.
-
17
Make a well in the center and put in the oil, egg yolks, water, vanilla, almond extract, and Amaretto.
-
18
Beat the mixture on medium speed until smooth and thick, at least 3 minute.
-
19
Fold in the reserved chocolate chips.
-
20
Set aside.
-
21
In a large, clean bowl with clean beaters or a whisk attachment, whisk the egg whites and the cream of tartar on medium speed until the cream of tartar is dissolved and the whites are foamy.
-
22
Increase the speed to high and beat the whites until the movement of the beaters forms lines in the mixture.
-
23
Slowly pour in the remaining 1/2 cup sugar, about 2 Tbs.
-
24
at a time, and beat the mixture until soft peaks form.
-
25
With a large rubber spatula, stir about one-third of the egg whites into the yolk mixture.
-
26
Gently fold in the remaining egg whites until no white streaks remain.
-
27
Pour the batter into the tube pan, spreading it evenly.
-
28
Bake until you can gently press your fingers on top of the cake and it feels firm, about 1 hour and 15 minutes.
-
29
Any cracks that form on the top should look dry.
-
30
Invert the pan onto a bottle with a narrow neck and cool thoroughly, about an hour and a half.
-
31
Use a small, sharp knife to loosen the cake from the sides of the pan and the center of the tube, if necessary.
-
32
Remove the cake from the pan and slide it onto a serving plate.
-
33
To make the glaze--In a small bowl, stir together the confectioners' sugar, milk, and almond extract, adding enough milk to make a smooth glaze with a thick, syrupy consistency.
-
34
Set aside 2 Tbs.
-
35
of the glaze.
-
36
Spread the remaining glaze over the top of the cake, letting it drip down the sides of the cake and into the center hole; you may not need to use all of it.
-
37
Cover the top of the cake with the prepared almonds.
-
38
Drizzle the reserved glaze over the almonds.
