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FLOURLESS CHOCOLATE CAKE

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)

Preheat oven to 350 degrees. Line a 9-inch springform pan with parchment paper.

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.

Cindy Serbin

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



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