1/2 c Sliced almonds; toasted
2 1/2 lb Cream cheese; softened
1 1/8 c Sugar
1/2 ts Ground cinnamon
1 1/2 ts Grated lemon zest
1/3 c Fresh lemon juice
3 Eggs
1 1/2 ts Vanilla extract
1 1/2 c Coarsely-chopped semisweet
-chocolate
3 oz Bittersweet chocolate;
-melted
Preheat the oven to 325 degrees. Butter a 9-inch round cake pan and
line the bottom and sides with almonds. With an electric mixer at low
speed, beat cream cheese until soft and smooth. With machine running,
add sugar, cinnamon, lemon zest, and juice, beating well between
additions. Add eggs, one at a time, beating well after each addition.
Beat in vanilla. To ensure even mixing, be sure to scrape down the
bowl between additions. Fold in the chopped chocolate evenly. Pour
batter into lined cake pan. Tap it 3 or 4 times on the counter to
eliminate air pockets. Place inside a larger pan and pour in boiling
water until it rises halfway up the sides of the cake pan. Bake about
45 minutes, until center feels firm when pressed. Set aside to cool
on a rack, then refrigerate 2 to 3 hours. To unmold, place pan over a
low burner about 2 minutes. Invert onto a platter, then invert again
(the nuts should be on the bottom). The cake can be kept in the
refrigerator up to 2 days. At least two or up to eight hours before
serving, top with the melted chocolate: Dip your fingers or a fork
into the melted chocolate and drizzle over the center in a freeform
pattern. Refrigerate until serving time. This recipe yields 8 to 10
servings.
Yields
8 servings