FLOURLESS CHOCOLATE CAKE
May 10, 2011 10:34AM
Updated: May 12, 2011 12:45PM
MAKES 10 SERVINGS
8 ounces unsalted butter
2/3 cup plus 1 tablespoon sugar, divided 6 egg yolks 1 cup (8 ounces) semi-sweet chocolate, melted 1 cup (8 ounces) almonds, ground fine 6 egg whites Pinch cream of tartar Confectioner’s sugar (optional)
6 egg yolks
1 cup (8 ounces) semi-sweet chocolate, melted
1 cup (8 ounces) almonds, ground fine
6 egg whites
Pinch cream of tartar
Confectioner’s sugar (optional)
Cream butter and 1/3 cup plus 1 tablespoon sugar. Add egg yolks; beat well. Blend in melted chocolate and ground almonds; set aside.
In separate bowl, whip egg whites with cream of tartar until frothy, then sprinkle additional 1/3 cup sugar in egg white mixture and beat until stiff peaks form. Gently fold 1/3 of egg white mixture into chocolate mixture; continue folding egg whites by 1/3 increments until all egg whites are incorporated.
Pour batter into lined pan. Bake 55 to 70 minutes, until toothpick inserted in cake comes out clean. (Cake top tends to crack.) If desired, dust with confectioner’s sugar.
Nutrition facts per serving: 402 calories, 31 g fat, 16 g saturated fat, 175 mg cholesterol, 29 g carbohydrates, 26 g sugars, 7 g protein, 42 mg sodium, 2 g fiber