Flourless Chocolate Almond Cake

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!!

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.

Add in chocolate and 1 / 3 cup sugar to the processor.

Blend until chocolate is finely ground , but not clumping together 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.

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.

Ingredients

blanched slivered almonds, sugar, bittersweet chocolate, egg yolks, egg whites, almond extract, butter, salt