Nan Kempner knows her parties. As part of the Park Avenue haut monde, she has entertained, and been entertained, by a heady mixture of the social and talented (and those who are both). In R.S.V.P. she introduces readers to more than two dozen of her favorite hosts, who provide menus and entertaining strategies for a range of choice events. These run the gamut from dockside breakfasts to candlelit dinners deluxe. The 120 or so recipes included produce elegant yet uncomplicated fare
This flourless chocolate cake, a specialty of Capri and a favorite of Valentino, is delicious served with vanilla ice cream.
Servings: 8
10 tablespoons (1 1/4 sticks) unsalted butter, plus extra for greasing the pan
Flour for dusing the pan
3 1/2 ounces mini Melba toasts (available at most supermarkets)
2 tablespoons margarine
5 large eggs
3/4 cup sugar
1 teaspoon baking powder
Pinch of salt
1 cup ground almonds
1 pound bittersweet chocolate, grated, plus more for garnish
Confectioners' sugar, for garnish
Preheat the oven to 350 degrees F.
Grease a 10-inch round springform pan with extra butter and dust it with flour.
Place the Melba toasts in the bowl of a food processor. Pulse until finely crushed.
In a small saucepan, melt the 10 tablespoons of butter and the margarine over low heat. Set aside.
In a medium mixing bowl, beat the eggs and sugar until light and fluffy. Add the crushed toasts, baking powder, salt, and almonds and stir to combine. Add the chocolate and the melted butter and margarine and mix together until well blended.
Pour the cake mixture into the prepared pan and bake for 50 to 55 minutes; a toothpick inserted in the center should come out almost clean. Cool the cake on a wire rack. Invert onto a serving plate and garnish with a sprinkle of confectioners' sugar and grated chocolate.
