FLOURLESS CHOCOLATE-ALMOND CAKE

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Flourless Chocolate-Almond Cake image

This is a cross between a brownie and a chocolate bar, a decadent rich chocolate cake with an amazing texture. This is the ultimate after dinner dessert sprinkled with powdered sugar, drizzled with a chocolate glaze or topped off with a dollup of whipped cream. It can also be made in a 9-inch cake pan instead of a springform pan. This can be made a day ahead but is better served the same day it is made, if you prepare a day ahead, cover and leave at room temperature. You will love this decadent chocolate cake!

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 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

Steps:

  • Set oven to 350 degrees.
  • Butter a 10-inch springform pan.
  • 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).
  • 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.
  • 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).
  • Beat in almond extract.
  • With a spatula, fold in the chocolate/almond mixture, then melted cooled butter.
  • In a clean bowl with dry beaters, beat 5 egg whites and salt until stiff but not dry.
  • Fold the whites into chocolate batter in three additions.
  • Transfer to baking pan.
  • Bake for about 35-40 minutes, or until a tester inserted into the center comes out with moist crumbs attached.
  • Cool cake completely in pan.
  • Cut around pan sides with a sharp knife to loosen, then release the sides.

Nutrition Facts : Calories 319.5, Fat 22.3, SaturatedFat 7.4, Cholesterol 118.8, Sodium 160.7, Carbohydrate 24.8, Fiber 2.3, Sugar 21.3, Protein 7.9

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