Delicious and decadent, this cake uses no flour or leavening agents but uses ground almonds and egg whites instead. Be sure to use bittersweet chocolate and not unsweetened or semi sweet. It goes together rather easily and can be served with whipped cream, ice cream, berries or just the powdered sugar. I think you will enjoy this one!
Flourless Chocolate Cake
4 oz. bittersweet chocolate
1 t. vanilla
1 T. strong brewed coffee or espresso
1 T. brandy
6 T. butter
1/2 c. sugar
1/2 c. ground almonds
3 large eggs, divided
Preheat oven to 300•, butter a spring form pan. Grind up fine enough almonds to make 1/2 cup, set aside (I use a food processor). In a large saucepan over low heat melt the chocolate, vanilla, coffee and brandy being careful not to scorch the chocolate. Add the butter, sugar and almonds, stir well. Once butter has melted remove from heat and let cool a little. Beat the egg yolks until lemon colored and stir slowly into chocolate mixture, mix well. Beat the egg whites until stiff peaks form, fold gently into the chocolate. Pour the batter into the spring form pan and bake for 45 minutes. You won’t be able to use a tester in the cake, it will not come out clean. Lightly press on the center, it should be a little springy. The cake will more than likely crack on the top, that is normal. Let the cake cool completely on a rack before removing the sides of the pan. The cake may rise a little but then fall as it cools, this too is normal.
Whoever does not love does not know God, because God is love. ~ 1 John 4:8
