Flourless Chocolate-almond Cake

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 10
• 1 1/2 cups blanched slivered almonds
• 1/3 cup sugar
• 8 ounces bittersweet chocolate or 8 ounces semisweet chocolate, chopped
• 1/3 cup sugar
• 5 egg yolks
• 5 egg whites
• 1/3 cup sugar
• 1 teaspoon almond extract (can use 1/2 teaspoon more)
• 1/2 cup melted butter, cooled
• 1/4 teaspoon salt

Recipe

• 1 set oven to 350 degrees.
• 2 butter a 10-inch springform pan.
• 3 combine almonds and 1/3 cup sugar in a processor; blend until almonds are very finely ground, transfer to a medium bowl (do not clean the processor).
• 4 add in chocolate and 1/3 cup sugar to the processor; blend until chocolate is finely ground, but not clumping together ( this should take about 40 seconds) stir the chocolate mixture into the almond mixture.
• 5 using an electric mixer beat egg yolks and 1/3 cup sugar in a large bowl until mixture forms heavy ribbons when beater are lifted (this should take about 5 minutes).
• 6 beat in almond extract.
• 7 with a spatula, fold in the chocolate/almond mixture, then melted cooled butter.
• 8 in a clean bowl with dry beaters, beat 5 egg whites and salt until stiff but not dry.
• 9 fold the whites into chocolate batter in three additions.
• 10 transfer to baking pan.
• 11 bake for about 35-40 minutes, or until a tester inserted into the center comes out with moist crumbs attached.
• 12 cool cake completely in pan.
• 13 cut around pan sides with a sharp knife to loosen, then release the sides.