Diana's Desserts - www.dianasdesserts.com

Chocolate Almond Cake

Servings: 4
This is a flourless chocolate cake, very rich, and best served with whipped cream or vanilla ice cream.

3 1/2 ounces semi-sweet chocolate (use the best chocolate you can find)
5 eggs, separated
3/4 cup sugar
3 1/2 tbsp. unsalted butter, melted to butter pan
2 tbsp. ground almonds, (sliced almonds can be ground in a blender)
1 tbsp. unsweetened cocoa powder
1 tbsp. cornstarch
1 1/2 tbsp. sugar
Sliced almonds for top of the cake

Preheat oven to 400 degrees F ( Note: You will lower the temperature after 2 minutes of baking to 350 degrees F). Butter a 10-inch pan, and flour the sides, place a wax paper disc to cover the bottom.

Melt chocolate in a double boiler.

Combine egg yolks and 3/4 cup sugar and beat till the mixture forms a pale yellow ribbon. In a separate bowl whip the egg whites till stiff, adding 1 1/2 tbsp sugar halfway through, set aside.

Pour the egg yolk mixture into the warm, not hot melted chocolate and mix well, gently fold in cornstarch, ground almonds and cocoa powder. Using a spatula fold the chocolate mixture into the egg whites, blending well. Pour into the buttered cake pan. Sprinkle with sliced almonds.

Bake at 400 degrees for two minutes, then lower heat to 350 degrees and bake for 30-35 minutes.

Remove from oven and let cool. Remove from cake pan and serve at room temperature.

Can be stored, wrapped well for two to three days in the refrigerator.

Makes 4 servings.

Date: January 4, 2003