Tuesday, March 27, 2012

Flourless Chocolate Cake with Almonds


Flourless Chocolate Cake with Almonds
 
2 tbsp unsalted butter
1 tbsp unsweetened cocoa powder
1/2 c blanched almonds
1/2 c sugar
3 oz bittersweet chocolate
1/2 c fat free sour cream
1/4 c sugar substitute
2 egg yolks
1 tsp vanilla extract
1/4 tsp almost extract (opt)
5 egg whites room temperature
1/4 tsp salt
1 tbas toasted slivered almonds
 
Preheat over 350 F
Generously coat a 9" springforn pan with 2 tsp margarine or butter and dust with cocoa powder (don't tap out excess cocoa, leave it in the pan)
 
In a food processer combine blanched almonds with 2 tbas of the sugar and process until finely ground
 
In the top of the double boiler over barely simmering water melt chocolate, remaining butter 4 tsp and stir occ until smooth
 
remove from heat. Place chocolate mixture in large bowl. Add almond mixture and sour cream. sugar substitute, egg yolks, vanilla and almond ext. and 1/4 c remaining sugar.  Stir until well blended.
 
In large bowl with electric mixer on high speed beat egg whites and salt until frothy.  Gradually stir in remaining 2 tbst sugar and beat until stiff and glossy peaks form.
 
stir 1/4 egg white mixture into chocolate to lighten. gently fold in remaining egg whites until no peaks remain and no white streaks.
 
Plece in prepared pan and gently smooth top.
 
Bake for 30 min or until toothpick comes out with a few moist crumbs AND cake has risen and top is dry.
 
Place pan on rack and cook til just earm.
 
The cake will fall dramatically - losen edges  with knife and remove from pan Sprinkle with toasted almonds.

2 comments:

tainterturtles said...

Sounds delicious. I love chocolate!!!

Marijo (Mary Jo) Phelps said...

Let me know what you think of it after you try it?