Dolce Torinese – Frozen Chocolate Cake

A cake recipe for all foodies:

Lightly grease the bottom and sides of a 1 1/2 quart cake pan with vegetable oil, invert the pan and drain on paper towels. Over low heat, stirring constantly, melt the chocolate in a heavy, 1 to 1 1/2 quart saucepan. When it is completely dissolved, stir in the rum and remove the saucepan from the heat. Cool. Cream the butter in a large, heavy baking bowl until it is light and creamy. Stir in the sugar first, then the 2 egg yolks in order. Stir in the grated almond kernels and the cooled chocolate mixture. In another baking bowl, beat the egg whites with a hand mixer or possibly whisk until stiff enough to stick to the hand mixer. Fold the beaten egg whites into the chocolate mixture with a rubber spatula. When there are no more white streaks, carefully fold in the cut cookies – without crumbs. Using a spoon, pour the mixture into the greased cake pan and smooth with a spatula. Wrap tightly in plastic wrap and chill in the refrigerator for at least 4 hours. Turn out of the pan about an hour before serving. To do this, run a sharp kitchen knife along the sides and dip the bottom of the cake pan in hot water for a few seconds. Place a cooled serving platter upside down over the cake pan, b

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