My mom introduced me to this cake on Easter Sunday this year, and it was so good that the whole family had to restrain ourselves from diving into it face-first once we got a bite. I am posting this in honor of my brother John’s birthday, but it is perfect for lots of celebrations. Or, if you have none in the near future, might I suggest that you invent one, as the cake is so good that you might not want to wait for a special occasion.Print
This flourless cake is so good that you won’t want to wait for a special occasion to try it out. It is quite a simple recipe and is healthier for you than a typical flour-packed cake.
12 oz of almonds finely ground
6 eggs, separated
6 tablespoons sugar
8 oz of bittersweet chocolate
2 sticks of butter
10 tablespoons sugar
¼ cup sugar
Preheat the oven to 325 degrees and butter and flour a 10 inch springform pan. Line the bottom with wax paper or parchment paper. Butter and flour the lining.
In a food processor grind the almonds in 3 batches pulsing each with 2 T sugar for a total of 6 T of sugar. Set aside.
In a double boiler melt the chocolate and butter together.
In a mixing bowl beat the egg yolks until lemon colored and then gradually beat in the 10 T sugar.
Add the melted chocolate and butter to the egg yolks. Stir to mix and fold in the ground almonds and stir will.
In a clean bowl beat the egg whites with the ¼ c of sugar until they are stiff. The fold the egg whites into the chocolate batter.
Pour the batter into the prepared cake pan and bake on a cookie sheet for 90 minutes or until a toothpick inserted in the center comes out clean.
Let cool for 15 minutes and remove the sides from the springform pan.
When the cake has cooked turn it upside down onto a serving plate and dust with confectioners sugar.
This recipe is from Naples at Table by Arthur Schwartz.